225 g Pasta, White, Dry, (spaghetti or tagliatelle)
5 spray(s) Cooking Spray, Calorie Controlled
225 g Turkey, Breast, Skinless & Boneless, Raw, cut into strips
70 g Spring Onions, (bunch) trimmed and chopped finely
100 g Asparagus, Raw, trimmed and chopped
100 g Peas, Petits Pois
200 g Fromage Frais, Very Low Fat, Plain
200 g Cheese, Soft, Medium Fat, garlic and herb flavoured
3 leaf/leaves (large) Basil, Dried, torn into shreds, plus extra for garnish
1 pinch Salt
1 teaspoons (ground) Pepper, Black (Whole, Cracked or Ground)
- Cook the tagliatelle or spaghetti in plenty of boiling, lightly salted water for about 8-10 minutes, until just tender.
- Meanwhile, heat the cooking spray in a large saucepan and saute the turkey strips for about 5-6 minutes, until golden. Add the spring onions and cook for another 2-3 minutes, then add the asparagus and frozen peas. Cook, stirring, for 2-3 minutes.
- Add the fromage frais, soft cheese and basil leaves to the saucepan. Heat, stirring gently, for about 3 minutes until melted and blended. Season with salt and pepper.
- Drain the pasta well. Add the sauce and stir gently to mix. Transfer to four warmed plates and serve at once, garnished with basil leaves.