Penne Primavera Recipe

Ingredients :

Serves 4

• 1 cup baby corn

• ½ cup whole baby carrots

• 1¼ cups shelled fava beans

• generous 1 cup whole green beans, cut into 1-inch / 2.5-cm pieces

• 3 cups dried penne

• 1 ¼ cups low-fat plain yogurt

• 1 tbsp chopped fresh parsley

• 1 tbsp chopped fresh chives

• salt and pepper

• a few fresh chives, to garnish

Method :

1. Cook the corn and carrots in boiling salted water for 5 minutes, or until tender, then drain, and rinse under cold running water. Cook the fava beans and green beans in boiling salted water for 3-4 minutes, or until tender, then drain, and rinse under cold running water. If you like, slip the skins off the fava beans.

2. Cook the pasta in a large pan of boiling salted water for 10 minutes or as directed on the package, until tender.

3. Meanwhile, put the yogurt, parsley, chopped chives, salt, and pepper in a bowl and mix together.

4. Drain the cooked pasta and return to the pan. Add the vegetables and yogurt sauce, heat gently, and toss together, until hot.

5. Serve garnished with a few lengths of chives.

Nutritional Facts :

Calories: 398

Fat: 3g

Saturated Fat: 1g

Salt: 1.0g