100g frozen broad beans, defrosted in a cup of boiling water
3 tbs rolled oats
1 zucchini, sliced on the diagonal, then in half
1 clove garlic, crushed
1 tsp dried thyme
1 tbs red wine vinegar
1/3 cup Philadelphia Light Cream for Cooking
3 tbs chopped parsley
1 lemon, zest only
¼ tsp salt
fresh cracked pepper
Prepare pasta as per packet instructions.
Shell broad beans by pinching the top off the outer shell and squeezing out the bean.
Process oats to a fine crumb. Heat a non stick fry pan over medium heat and spray liberally with oil. Add oats, spray with oil and toss regularly and continue to cook until golden. Set aside.
Heat fry pan, spray with oil add zucchini and cook for a few minutes. Spray zucchini with oil, add garlic and thyme and toss well and continue to cook until zucchini is golden. Add vinegar and broad beans and heat through.
Add cream, stir to combine and toss with drained pasta.
Divide between two bowls and top with combined oats, parsley, lemon and salt and season with cracked pepper.
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