SPRING VEGETABLE TAGLIATELLE WITH LEMON & CHIVE SAUCE

Spring vegetable tagliatelle with lemon & chive sauce image

Put some spring into your pasta, with this fresh yet simple supper idea. It's on the table in under half an hour and is low-fat too

Provided by Mary Cadogan

Time 27m

Number Of Ingredients 7

Ingredients

450g mixed spring vegetables such as green beans, asparagus , broad beans and peas
400g tagliatelle
1 lemon
1 tbsp Dijon mustard
1 tbsp olive oil
3 tbsp snipped chives
grated parmesan (or vegetarian alternative), to serve

Steps:

Halve the green beans and cut the asparagus into 3 pieces on the diagonal. Cook the tagliatelle, adding the vegetables for the final 5 mins of the cooking time.
Meanwhile, grate the zest from half the lemon and squeeze the juice from the whole lemon. Put juice in a small pan with the mustard, olive oil and a little black pepper. Warm through until smooth.
Drain the pasta and veg, adding 4 tbsp of the water to the lemon sauce. Return the pasta to the pan, reheat the sauce, adding most of the chives, then add to the pasta, tossing everything together well. Divide between 4 shallow bowls and top each with black pepper, Parmesan and the remaining chives.

Nutrition Facts : Calories 469 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 21 grams protein, Sodium 0.48 milligram of sodium