Creamy Lemon Pasta
Just 15 minutes is all it takes to get this light and creamy Lemon Pasta dish on the table. Bursting with zesty spring flavour, it packs a veggie punch too.
Servings: 2 people
Calories: 353kcal
Ingredients
- 140 g Whole wheat pasta
- 10 Cherry tomatoes quartered
- 180 g Spinach
- 1 Garlic clove crushed
- 1 Lemon juice and zest only
- 6 tablespoon 0% Fat Free Greek yogurt
- 20 g Fresh basil finely chopped
- 20 Parmesan grated
- 1 pinch Sea salt and ground black pepper
Instructions
- Put 140 g Whole wheat pasta into a pan of boiling water and simmer for 12 minutes.
- Two minutes before the pasta is done, add 180 g Spinach to the pan.
- Drain the pasta and spinach.
- Put it back into the pan with 10 Cherry tomatoes, 1 Garlic clove, juice of 1 Lemon, 6 tablespoon 0% Fat Free Greek yogurt, 20 g Fresh basil and 20 Parmesan. Season with 1 pinch Sea salt and ground black pepper.
- Mix well and serve in bowls with a sprinkle of fresh basil on top.
Notes
- For an extra protein boost, add some grilled chicken breast before serving.
- If you want to keep this vegetarian, use a vegetarian parmesan alternative.
- Want to make this lemon pasta vegan? Swap the Greek yogurt or something like Oatly creme fraiche and use a vegan parmesan alternative.
- Feel free to change the herbs and use what you have that needs using. We find that finely chopped rosemary works well too.
- We added spinach, but other greens like kale or cabbage would work well too.
Nutrition
Serving: 1portion | Calories: 353kcal | Carbohydrates: 67g | Protein: 22g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 266mg | Potassium: 942mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9485IU | Vitamin C: 75.6mg | Calcium: 329mg | Iron: 6.2mg
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