Ingredients – serves 2
- 4 Oz wholegrain linguine
- abt 2 tbsp Mascarpone cheese / or use fat free/low fat cream cheese (make your own
Mascarpone at home)
- Zest and juice of 1 lemon (or as per taste)
- 1/4 cup cubed carrots
- 1/4 cup frozen peas
- salt to taste
- cilantro/parsley to garnish
Method
I usually try to avoid boiling vegetables unless its for soups. So
while boiling the water for pasta, I used the same vessel to steam my
carrots. I placed a steamer basket on top of the boiling water and
steamed my carrots for few minutes. I tossed in the frozen peas in the
last few minutes.
Cook the wholegrain linguine according to package instructions.
While the pasta cooks, in a large bowl, add 2 tbsp cheese and the
lemon zest along with the juice.
We want to be able to create a cheese sauce without adding fat.
Usually adding some olive oil will make this more richer and delicious.
But instead of the oil, I add about one tablespoon of the hot pasta
water and create a sauce out of the same. Whisk them well.
Add the cooked linguine along with the steamed vegetables.
Toss it well. You can add more cheese/lemon juice/pasta water/salt as
per taste.
Garnish with the herb of your choice and serve. Simple, colorful,
quick and needless to say – appetizing.
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