Now Easter has come to an end, I’m able to begin my plans for eating healthy and maintaining a balanced diet for the upcoming months. Although I don’t eat Chocolate and sweets, I have found that stress is one factor which causes me to raid my kitchen cupboards, become blinded to the excessive numbers on the back of certain food packets and eat until I’m a walking bowling ball. Or, shall I say rolling bowling ball! Recently, my mum has become interested in creating new and unique meals for all the family to enjoy. This has meant I’m able to join in on the quest to create and try new foods that I might have never liked before trying them in a different way. One meal in particular that I’ve fallen in love with is Fettuccine primavera! It’s quick, easy and only has 554 calories per serving which I think is great especially if you’re trying to eat healthy whilst actually enjoying what you digest. In today’s post I wanted to share with you the recipe and how to make it so that you’re able to enjoy it along with your friends and family. You’ll be the talk of the town after rustling this up, I betcha!

Ingredients:

Serves – 6 Cals Per Serving  554

  • 125g (4 oz) broccoli florets
  • 1 courgette, sliced
  • Salt and black pepper
  • 3 tbsp olive oil
  • 1/2 red and 1/2 yellow pepper, halved, deseeded and diced
  • 3 garlic cloves crushed
  • 1 x 200g can chopped tomatoes
  • 90g (3 oz) frozen petits pois
  • 125ml (4 fl oz) double cream
  • 500g (1 lb) fettuccine
  • 4 tbsp shredded fresh basil
  • 90g (3 oz) Parmesan cheese, grated to serve!
How To Cook! Step By Step:
  1. Cook the asparagus, broccoli and courgette in boiling, salted water for 3 minutes or until tender. Drain, rinse under cold running water, and rest aside.
  2. Heat the oil in a large, deep frying pan, add the peppers and garlic, and cook, stirring, for 4 minutes or until the peppers are softened.
  3. Add the tomatoes and the petits pois, and cook for 5 minutes or until the liquid in the pan is reduced by half
  4. Add the asparagus, broccoli and courgette, stir in the cream and boil for 1-2 minutes to reduce the liquid and concentrate the flavour. Add salt and pepper to taste, and remove from the heat.
  5. Meanwhile, cook the fettuccine in a large saucepan of boiling salted water for 8-10 minutes until just tender.
  6. drain the fettuccine thoroughly, add to the sauce, and toss over a high heat. Stir in the shredded basil and serve at once, sprinkle with parmesan cheese
  7. For an extra touch, butter some bread and serve on the side for a delicious course!

I’m one of those individuals who can be very fussy when it comes down to eating, I don’t like textured foods, for example, porridge, rice pudding, marshmallows and anything that has the slightest sighting of fat on it. This has been the way since I was a young child and I’ve tried my hardest to stay away from those kinds of foods. I’m even the one of will only eat raw vegetables and not when they’ve been cooked… I know, I’m strange! However, I really wanted to try and enjoy this meal even though it had cooked peppers and courgette’s in. (I don’t like courgettes cooked or uncooked usually!). After tucking into the meal I can safely say it is one of my favourite, quick and easy pasta dishes! Everything melted into my mouth and I didn’t even realise I ate the vegetables at times because they were cooked to perfection. Overall, I would definitely encourage you, or your family’s to head out to the shop and pick up the ingredients to try this out! Of course if you cannot afford certain ingredients, or you simply don’t like them, change it up! Make it your own style, make it unique and don’t forget to let me know down below how you get on with it if you do take on the quest!

What’s your favourite pasta dish? or do you have any other dishes you particularly enjoy making? Let me know down below! Until next time darlings, bye! xo

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