Tagliatelle with Green Sauce
Servings Prep Time
4servings 10minutes
Cook Time
8-10minutes
Servings Prep Time
4servings 10minutes
Cook Time
8-10minutes
Ingredients
Instructions
  1. Rinse the spinach and watercress and place in a large saucepan while still wet. Cover and cook over medium heat, stirring the vegetables occasionally, until they have wilted, about 2 minutes.
  2. Add the peas and heat through, uncovered, for 2 minutes, there should be enough liquid in the pan to cook the peas. Place the greens and their liquid into a bowl. Set aside.
  3. Cook the pasta in a large saucepan of boiling water for 3 minutes, or according to the package instructions, until al dente.
  4. Meanwhile, blend the cornmeal to a smooth paste with the yogurt, and place in the pan used for cooking the vegetables. Stir over medium heat until just bubbling. Add the vegetables, parsley, basil, salt and pepper to taste, and stir well. Cook the sauce until heated through, then remove the pan from the heat.
  5. Drain the pasta and add to the sauce. Toss to mix with the sauce and serve.
Recipe Notes

Each serving provides calories 322, calories from fat 27, fat 3 g, saturated fat 1 g, cholesterol 5 mg, carbohydrate 58 g, fibre 6 g, sugars 8 g, protein 16 g.
Choices per serving: Carbohydrate 3 1⁄2,  Fat 1⁄2