zoom Spring vegetable broth with pasta & Parmesan
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    Spring vegetable broth with pasta & Parmesan

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    Spring vegetable broth with pasta & Parmesan

    • Low Fat
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 2

    Ingredients

    1½ tbsp olive oil
    1 courgette, cut into 0.5cm half moons
    1 clove garlic, crushed
    1 leek, finely sliced
    500ml Cooks’ Ingredients Vegetable Stock
    100g Waitrose 1 Ditaloni Rigati
    150g fresh or frozen garden peas
    Finely grated zest 1 lemon and a squeeze of juice
    20g Parmigiano Reggiano, shaved  

    Method

    1. Heat 1 tbsp oil over a high heat in a large saucepan or shallow casserole. Fry the courgette with a pinch of salt for 2 minutes, then add the garlic and fry for another 1-2 minutes, stirring occasionally until golden. Tip onto a plate and set aside.

    2. Add the remaining ½ tbsp oil to the pan and set over a medium heat. Add the leek and fry gently for 3-4 minutes until softened. Add the stock and simmer for 5 minutes. Meanwhile, cook the pasta in a separate pan of boiling water for 11 minutes, then drain.

    3. Add the peas to the leek pan and simmer for a minute, then add the lemon zest, pasta and a good grind of black pepper. Take off the heat, stir in the courgette, add a squeeze of lemon juice and the shavings of cheese.
     

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