A little milk and flour make a luscious, creamy sauce without the addition of whipping cream or too much cheese. Look for nutty spelt pasta in the organic or gourmet section of your supermarket, or substitute with whole wheat.
- Prep time 25 minutes
- Total time 25 minutes
- Portion size 4 servings
Ingredients
Method
In large pot of boiling lightly salted water, cook spaghetti according to package directions, adding sugar snap peas and asparagus during last 2 minutes of cooking. Reserving 1 cup of the cooking liquid, drain.
In large nonstick skillet, heat oil over medium heat; add garlic, hot pepper flakes, salt, pepper and nutmeg; cook for 1 minute. Stir in peas. Sprinkle with flour; cook, stirring constantly, for 1 minute. Stir in milk and 1/2 cup of the reserved cooking liquid; bring to boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
Stir in half of the goat cheese until melted. Stir in pasta mixture, lemon zest, lemon juice, half of the chives, the basil, mint and enough of the remaining cooking liquid to coat; cook, stirring, for 1 minute. Scrape into dish; sprinkle with remaining cheese and chives.
Nutritional facts per serving: about
- Fibre 9 g
- Sodium 586 mg
- Sugars 8 g
- Protein 16 g
- Calories 359.0
- Total fat 8 g
- Potassium 487 mg
- Cholesterol 9 mg
- Saturated fat 3 g
- Total carbohydrate 58 g
%RDI
- Iron 27.0
- Folate 78.0
- Calcium 13.0
- Vitamin A 27.0
- Vitamin C 45.0
