Prep time 5 mins
Cooking time 10 mins
Low sat fat
YOU WILL NEED
1 vegetable stock pot
350g pasta bows
2 leeks, sliced
150g frozen peas
150g green beans, trimmed and halved
150g asparagus tips
1tbsp freshly chopped thyme, basil or parsley
WHAT TO DO
1 Bring a pan of water to the boil and add the stock pot. Add the pasta and cook for 5 mins.
2 Add the leeks, peas and beans to the pan, cook for 3 mins, add the asparagus and cook for a final 2 mins until pasta and vegetables are just tender.
3 Partially drain the pasta, reserving 450ml of liquid. Stir through the herbs, season generously with salt and freshly ground black pepper and serve in bowls.
390 calories 2.5g fat (1gsat) 70g carbs