* 175g (6 oz) Chantenay carrots, washed and halved lengthwise
* 100g (4 oz) baby sweetcorn cut in half
* 175g (6 ounces) asparagus spears, cut in short pieces
* 100g (4 oz) snow peas halved
* 350g (12 ounces) spaghetti
* 25g (1oz) butter
* 2 shallots, peeled and finely chopped
200ml half-fat crème fraîche * bath
1st Bring a large pot bring water to a boil. Add the carrots and boil for 2-3 minutes, then the corn, asparagus and sugar snaps. Cook for another 2-3 minutes until the vegetables are soft. Good Drain and refresh under cold running water.
2nd Cook the spaghetti in a large, lightly salted water for 8-10 minutes, or pan according to the instructions package.
3rd Meanwhile, heat the butter in a frying pan and fry the shallots until they are soft. Stir in the crème fraiche and heat, stirring constantly, until melted. Add the vegetables and heat through gently.
4th Drain the pasta and toss in the vegetables and sauce. Easy Season with salt and freshly ground black pepper, then serve warm in bowls.
Nutrition information per serving
* 480 Calories (kcal)
This nutrition information is only a guide and is at 2,000 calories per day. For more information about healthy nutrition, please visit the Food Standards Agency website.
Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.