Low-GI pasta primavera

Low-GI pasta primavera


Whip taking place in the works this budget-friendly, low-gi pasta primavera in 20 minutes. later than wholegrain pasta and vegetables its filling and nutritious.

The ingredient of Low-GI pasta primavera

  1. 375g dried wholemeal penne pasta
  2. 2 teaspoons olive oil
  3. 1 small red capsicum, thinly sliced
  4. 1 large carrot, thinly sliced
  5. 8 small (200g) yellow squash, thinly sliced
  6. 1 garlic clove, crushed
  7. 100g sugar snap peas, trimmed
  8. 1 teaspoon finely grated lemon rind
  9. 3 green onions, sliced
  10. 1/2 cup extra-light thickened cream

The instruction how to make Low-GI pasta primavera

  1. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
  2. Heat oil in a large frying pan over medium-high heat. Cook capsicum, carrot and squash, stirring, for 5 minutes or until just tender. amass garlic and peas. Cook, stirring, for 2 minutes or until peas are just tender. condense abbreviate heat to low.
  3. disturb in lemon rind, green onions and cream. Cook for 2 to 3 minutes or until furious through. Season when pepper. increase be credited with pasta. Toss to combine. Serve.

Nutritions of Low-GI pasta primavera

calories: 424.942 calories
calories: 8.4 grams fat
calories: 3.1 grams saturated fat
calories: 64.3 grams carbohydrates
calories: 16 grams protein
calories: 18 milligrams cholesterol
calories: 80 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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