Simply Delicious - Fettucine Primavera

Primavera is Italian for ‘spring style’. However, this lightly,

creamy pasta is suitable for all season.

Serves: 4

Time to prep: 15 minutes

Time to cook: 10 minutes

Ingredients

• 300g fresh fettucine
• 1 lemon
• 1/2 cup (80g) fresh or frozen peas
• 1/2 cup (85g) frozen broad beans, peeled
• 100g snow peas, thinly sliced lengthways
• 1 bunch asparagus, woody ends trimmed
• 4 yellow squash, end trimmed, thinly sliced
• 2 teaspoons olive oil
• 2 garlic cloves, crushed
• 1 tablespoon Dijon mustard
• 250ml PHILADELPHIA Light Cream For Cooking, a cream alternative
• 4 green shallots, thinly sliced

Method

Step 1: Use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a small, sharp knife to remove white pith from rind. Cut rind into very thin strips). Juice the lemon.

Step 2: Cook the pasta following packet directions until al dente. Add the peas, broad beans, snow peas, asparagus and squash in the last 2 minutes of cooking or until bright green and tender crisp. Drain well.

Step 3: Meanwhile, heat the oil in a large frying pan over medium heat. Add the garlic and cook, stirring occasionally, for 30 seconds or until aromatic. Add the mustard, lemon juice and PHILLY and bring to a simmer. Cook for 1-2 minutes or until sauce thickens slightly. Add the pasta mixture and half the shallots and half the lemon rind and toss to combine. Remove from heat. Taste and season with salt and pepper.

Step 4: Divide among serving bowls. Top with remaining shallots and lemon rind and serve immediately.

(Source).

Easy Healthy Stuffed Tuna Shells

A great snack or appetiser to serve during parties and special occasions. Just be sure to buy water-packed tuna, not tuna packed in oil. Water-packed tuna has only 2 grams of fat per 110 gram serving, whereas tuna packed in oil has 26 grams!

Ingredients

20 uncooked jumbo pasta shells (about half of 12-ounce package)

1 cup frozen green peas

¼ cup plain nonfat yogurt

¼ cup light mayonnaise

2 cans (170 grams each) water-packed tuna, drained

2 tablespoons finely chopped onion

1 teaspoon lemon juice

½ teaspoon dried basil leaves

½ teaspoon dried oregano leaves

¼ teaspoon lemon pepper

Salt and pepper to taste

Dash of paprika

Steps

1. Cook pasta shells as directed on package.
2. Meanwhile, rinse frozen peas under running cold water to separate; drain and pat dry.
3. Mix yogurt and mayonnaise in medium bowl.
4. Stir in remaining ingredients except peas and paprika.
5. Gently fold in peas.
6. Drain pasta shells; pat dry.
7. Spoon 1 heaping tablespoonful of tuna mixture into each shell.
8. Cover and refrigerate about 2 hours or until chilled.
9. Sprinkle with paprika before serving.