1 baby leek, finely sliced
1 celery stick, finely cubed
1-2 garlic cloves, finely cubed
1 small carrot, peeled and finely cubed
6 asparagus spears, tips reserved and stalks finely cubed
142ml vegetable stock
71g dried fettuccine
2 tbsp quark, whisked until smooth
1 tsp finely grated lemon zest
A small handful of fresh mint, finely chopped
Salt and Freshly ground black pepper
28g vegetarian parmesan style cheese, grated
1. Spray a pan with Fry Light and place over a low heat. Add the leek, celery, garlic, carrot and asparagus stalks and stir fry for 3-4 minutes.
2. Pour over the vegetable stock and bring to boil. Reduce the heat to low and then simmer for 4-5 minutes, or until the vegetables have softened and most of the liquid is absorbed.
3. Meanwhile, cook the pasta according to the packet instructions, adding the reserved asparagus tips for the last 3 minutes of cooking time. Drain well and return to the pan.
4. Remove the vegetable mixture from the heat, stir in the quark, lemon zest and mint, and season. Spoon over the fettuccine, toss to combine and serve topped with parmesan style cheese and a twist of black pepper.
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