Green Vegetable Pasta…(Syn free on a green day)


I  am going to put this recipe down for one but it can be multiplied by however many times you want to an feed the family at the same time.The original recipe calls to saute the leek but this can be a syn free meal if you dry fry the leek instead. Put a little water into the frying pan and “fry” that way until tender. Failing that you can use Frylight or if like me you are in a country that doesn’t sell it you make up a 1:1 ratio of oil to water and shake it then spray the pan with that.

I’m not putting amounts of veg because that’s really up to you. The veggies I’ve put down were in the original recipe but you can use whatever you want… the combinations are endless….really lovely with roasted vegetables!

Prep time: – 15 minutes each
Cooking: – 15 minutes
  • 100g pasta
  • Green beans (frozen or fresh)
  • Leek – trimmed and thinly sliced
  • 1 Zucchini (Courgette) – thinly sliced
  • garlic – crushed
  • 42g Feta crumbled (HEA)
  • Chopped Dill (optional…you can use whatever herb you fancy really)
– Cook the pasta in a large saucepan of boiling, salted water. Add beans in the final minute of cooking time.
– In a large frying pan put in  a small amount of water and add the finely sliced Leeks and Zucchini.
-Cook for 2-3 minutes until almost tender and all the water has evaporated / been absorbed – then add the garlic.
– Cook for another minute or so until the garlic is tender and add the beans.
– Add the drained pasta  and Feta to the vegetable mix  .
– Season to taste and toss well to combine.
– Sprinkle with fresh herbs if you want. 

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