I routinely plan each week’s meals in advance and this evening we were supposed to be having carbonara, however I’m actively trying to eat less meat and so I decided to ditch the meat and go veggie tonight. In fact
much to my husband’s delight we will have a vegetarian or vegan evening meal several times a week.
The sauce is deceptively creamy. Deceptive because it contains no cream and is actually fairly low calorie. The lemon zest gives it a wonderful freshness and zing and it’s got plenty of vegetables.
This is a vegetarian meal that can be cooked in 15 minutes and so is perfect for a midweek meal.
- 150g pasta (gluten-free if required)
- Oil (I used a spray olive oil)
- 1 onion, peeled and finely diced
- 1 clove of garlic, peeled and minced
- 100g frozen peas/petit pois
- 100g spinach, fresh or frozen, finely chopped
- 3 heaped tbsp 0% fat Greek yogurt
- 1 large free-range egg
- 2 tbsp grated Parmesan
- 1 unwaxed lemon, zest only
- 1 tbsp chopped parsley
- Salt and Pepper
Step 1: Cook the pasta according to the packet instructions.
Step 2: Whilst the pasta is cooking, heat a little oil in a frying pan on a medium heat and add the onion. Soften for a few minutes and then add the garlic.
Step 3: After a minute or two add the frozen peas and spinach and stir, allowing the heat to cook the vegetables; this should take three or four minutes and they should keep their vibrant green colour.
Step 4: Combine the yogurt, egg, lemon zest, parsley and parmesan, and season with a pinch each of salt and pepper.
Step 5: Drain the pasta, reserving a little of the cooking water, and add to the pan, tossing amongst the vegetables. Lower the heat and add the yogurt mixture and a little cooking water to create a creamy sauce which coats the pasta. Check the seasoning and serve immediately.