240gm pasta twirls
100gm soy beans (frozen)
100gm frozen peas
150gm broccoli florets
100gm sugar snap peas
8 – 10 green olives sliced
2 Tblsp lemon juice
60gm grated parmesan
60gm fat reduced feta
Chopped parsley to garnish
Method
Cook the pasta in lightly salted water until al dente.
Drain, reserving 2 – 3 Tblsp of the cooking water.
Using the same pan and the reserved water –
Add the soy beans, peas and broccoli.
Simmer for 5 minutes, then add the snap peas, olives and lemon juice.
Simmer for another 5 minutes.
Stir in the parmesan and crumbled feta.
Serve garnished with chopped parsley, with a fresh salad on the side.
