This delicious Italian lunch combines pasta and vegetables with a creamy green sauce – made from broccoli florets, frozen peas, snow peas, soft cheese and parmesan cheese – that is both nut-free and soy-free.
Special diets: Vegetarian | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose | eggs |
⏱ 22 mins – easy
🍽 4 servings – 588 kcal per serving
| Serving
272g |
Fat
16g |
Sat. fat
9g |
Sodium
898mg |
| Carbs
77g |
Fibers
6g |
Sugars
5g |
Proteins
32g |
INGREDIENTS
- ¾ tsp salt
- 12 oz pasta
- 5 oz broccoli florets
- 4 oz soybeans
- 4 oz frozen peas
- 4 oz snow peas
- 5 oz soft cheese
- 1 lemon
- 3 oz parmesan cheese
- 1 handful basil
TOOLS
- 1 squeezer
- 1 zester
- 1 grater
- 1 large saucepan
- 1 colander
- 1 wooden spoon
- 1 large pot
- 1 plate
STEPS
Zest the lemon using a zester.
Squeeze the zested lemon using a squeezer to get lemon juice.
Grate the parmesan cheese using a grater.
Pour 12 cups of water into a large saucepan and turn on the heat. Add pasta and a half tsp of salt and cook for 5 minutes. Then add broccoli florets, soybeans, frozen peas and snow peas. Cook for 3 more minutes or until tender, then remove from heat.
Drain the cooked pasta and veggies in a colander.
Transfer the drained pasta and veggies to a large pot. Add the grated parmesan cheese, soft cheese, lemon zest, lemon juice, basil, a quarter tsp of salt and 2 tbsp of the cooking water. Stir with a wooden spoon for 3 minutes, then turn off the heat. Transfer the contents of the pot to a plate.
It’s ready to be served !
