Name: Sam Wood's Lemony Fetta, Pea and Mint Pasta Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Ingredients: 60 g gluten-free pasta; 1/2 broccoli cut into florets; 1/2 tsp extra virgin olive oil; 1 spring onion finely diced; 1/4 cup peas frozen; 1 garlic clove finely chopped; 1 cup baby spinach leaves; 1 tbs mint fresh; 1 lemon juiced zested *to taste; 10 g fetta; 1 pinch sea salt *to taste; 1 pinch ground black pepper

by 28 by Sam Wood Last updated on 07/10/2019

A vibrant and healthier pasta dish with less than 430 calories! - 28 by Sam Wood

Ingredients

60 g gluten-free pasta
1/2 broccoli cut into florets
1/2 tsp extra virgin olive oil
1 spring onion finely diced
1/4 cup peas frozen
1 garlic clove finely chopped
1 cup baby spinach leaves
1 tbs mint fresh
1 lemon juiced zested *to taste
10 g fetta
1 pinch sea salt *to taste
1 pinch ground black pepper

Method

Step 1

Cook pasta in a medium saucepan of boiling water according to packet instructions until just tender. About 2 minutes before the pasta is ready, add in the broccoli florets. Drain. Set aside.
Step 2

Meanwhile, add olive oil to a large frying pan on a medium heat. Add spring onions, peas and garlic and cook for 2 minutes, until peas are defrosted and heated through.
Step 3

Toss in drained pasta, broccoli, spinach leaves, mint, all of the lemon zest and half of the lemon juice. Mix well to combine. Add in half of the fetta cheese and stir until slightly melted through.
Step 4

Add remaining crumbled fetta and squeeze remaining lemon on top to serve. Season with salt and pepper to taste.