Spring Vegetable Agnolotti

This low-fat lemon-infused pasta packed with green goodness is the ultimate fast food.

The ingredient of Spring Vegetable Agnolotti

• 2 x 375g pkts latina fresh pumpkin ricotta agnolotti
• 1 bunch asparagus woody ends trimmed thinly sliced
• 150g 1 cup frozen peas thawed
• 100g snow peas trimmed
• 60ml 1 4 cup buttermilk
• 60ml 1 4 cup fresh lemon juice
• 2 tsp finely grated lemon rind
• 1 garlic clove finely chopped
• 1 2 cup fresh basil leaves

The Instruction of spring vegetable agnolotti

• cook the pasta in a saucepan of boiling water for 4 minutes add the asparagus peas and snow peas cook for 1 2 minutes or until the pasta is al dente and vegetables are bright green and tender crisp drain return to the pan
• whisk together the buttermilk lemon juice lemon rind and garlic in a jug taste and season with salt and pepper
• add the buttermilk mixture and half the basil to the pasta mixture and stir to combine divide among serving bowls top with remaining basil to serve

Nutritions of Spring Vegetable Agnolotti

fatContent: 403 91 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 4 5 grams saturated fat
sugarContent: 55 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 20 grams protein
sodiumContent: n a

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