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Friday, 1 February 2013

PASTA

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PASTA PRIMAVERA

INGREDIENTS
(serves two)
150g of fresh pasta bows (farfalle) 
one medium courgette
handful of peas and broad beans 
30g mascarpone
one clove garlic
a little chopped parsley if you have any
olive oil
salt and pepper to season
Cook the pasta and drain (save some of the pasta water - you may need it later). At about the same time, heat olive oil in a frying pan. Add chopped garlic and stir for one minute. Add the vegetables to the pan and cook through then mix together with the cooked pasta. Stir in mascarpone, grated parmesan, salt and pepper. If the sauce seems a little sticky, just add in a couple of spoonfuls of the pasta cooking water.
A deliciously quick and easy dish to make. We used fresh courgette, frozen peas and broad beans. Use whatever you have to hand. 
Freshly made pasta bows with green vegetables and creamy sauce. We made enough to serve two - and there was plenty, yet each portion added up to a very low 350 calories
Why not mop up those wonderful juices with some crusty french bread - like we did.
Most of all - ENJOY!
We all have a calorie allowance - and we like to post our main meals to show you what we are eating. You won’t find us posting every last morsel though – but we hope this gives you an idea of how far calories can actually go!
If you would like to know more about how we have achieved our fabulous weight loss EATING ALL THE FOOD WE LOVE - take a look at OUR UNIQUE METHOD.
Copyright © forgetdietingforever 2013, all rights reserved.

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