Spring Vegetable Carbonara with Parmesan

Spring Vegetable Carbonara with Parmesan

Ready in 30 minutes • Serves 6
This dish most recently appeared in Bargain Box (5 Nights For 6) on Sunday, September 12, 2021.
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Ingredients

Veggies

  • 250g sour cream
  • 150g XX baby spinach XX
  • 1 tsp salt
  • 1/2 cup vegetable stock
  • 1 drizzle of oil
  • 200g green beans, ends trimmed
  • 3 garlic clove, finely chopped
  • 2 broccoli, cut into florets & stalk diced

Pasta

  • 1 drizzle of olive oil
  • 1 pack pasta

To Serve

  • 1 lemon, cut into wedges
  • 100g grated Parmesan
  • 1 pack sliced almonds

Steps

  1. Bring a large pot of salted water to the boil.
  2. Cut broccoli into florets and chop garlic. Trim beans and cut in half.
  3. Cook pasta in pot of boiling water for 8-10 minutes, until just tender. Drain, return to pot and toss with oil to prevent sticking.
  4. Heat oil in a large fry-pan on medium-high heat. Cook garlic, broccoli and beans for about 4-5 minutes, until tender. Add stock and salt to pan and cook for a further 2-3 minutes, until reduced.
  5. Remove pan from heat and stir through spinach, cooked pasta and sour cream. Season to taste with salt and pepper. Cut lemon into wedges.
  6. Vegetable carbonara topped with Parmesan and almonds. Lemon wedges on the side for squeezing.

Nutritional Information

Energy 2186 kj
522 kcal
Protein 22.6g
Carbohydrate 66.7g
Fat 16.1g