Cooking corner

Spring Vegetable Spaghetti

Ingredients

200gr whole wheat spaghetti 

1 tbsp olive oil

12 baby carrots

2 tbsp butter

½ cup water or chicken stock

9 spears  asparagus

4 spring onions

150gr feta cheese

Method

Cut asparagus into thirds

Trim and cut spring onions into thirds

Bring saucepan of salted water to boil then add spaghetti. 

Boil for 8 minutes then drain

Toss the spaghetti back into the pan with olive oil to stop it sticking , keep pasta warm.  

Clean carrots and put into heated fry pan with butter

Add water or stock and simmer for 2 or 3 minutes. 

Add asparagus and simmer fro a further 2 minutes 

Finally add spring onions an simmer for another 2 minutes.

Divide the spaghetti into two warmed bowls or plates

Drain vegetables and place on the spaghetti

Drizzle with dressing and finally crumble cheese on top.

Dressing

1 lime or lemon  juice and zest

4 tbsp olive oil

2 tbsp chopped chives

salt and pepper to taste.