Vegetable Fettucine

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Serves 4

Ingredients
250g fettucine
1 small carrot, peeled, cut into strips
250g broccoli, cut into small florets
1 tbs extra light olive oil
1 small brown onion, halved, finely chopped
1/2 celery stick, trimmed, finely chopped
1 bunch asparagus, trimmed and chopped
1 capiscum, deseeded and chopped
80ml (1/3 cup) cold water
1 tbs spreadable cream cheese
grated parmesan cheese to serve

Method
1 Cook the fettucine in a medium saucepan of salted boiling water following packet directions or until al dente. Add the carrot in the last 5 minutes of cooking and broccoli in the last 2 minutes. Drain.

2. Meanwhile, heat oil in a frying pan over medium heat. Add onion and cook, stirring, for 2 minutes. Add celery and cook, stirring, for 1 minute.

3. Add in capsicum and asparagus, stirring for another 2-3mins.

4. Stir in water and cream cheese, and bring to a simmer. Gently simmer, stirring, for 1 minute.

5. Add the drained pasta into the frying pan with vegetable mix. Stir to combine.

6. Divide pasta mixture among bowls and serve immediately with some grated parmesan cheese.

This is a great healthy recipe for kids as its pack-full of veggies!