Summer Vegetable Spaghetti

This slimming friendly Summer Vegetable Spaghetti is a great way to use some in season greens whilst calorie counting or following Weight Watchers!

Summer Vegetable Spaghetti | Slimming & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb đź‘Ť

This recipe uses rainbow chard. I hadn’t tried it until recently because I thought it was like spinach which I’m not too keen on.

I saw some rainbow chard reduced in the “Whoops” and thought I’d give it a go!  It’s much nicer than spinach and the colours of the stems on each leaf are sooooo pretty!

Summer Vegetable Spaghetti | Slimming & Weight Watchers Friendly

I’ve used peas, asparagus and rainbow chard in this recipe but you can really use any green vegetable. I’d recommend using something you haven’t tried before!

Summer Vegetable Spaghetti | Slimming & Weight Watchers Friendly

This  Summer Vegetable Spaghetti recipe is easily adaptable for more or less people if required – cook less pasta, add more veg…it’s up to you!

Summer Vegetable Spaghetti | Slimming & Weight Watchers Friendly

I like to serve with a tiny grate of Parmesan but remember to add the calories or Points etc of the cheese accordingly.

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Summer Vegetable Spaghetti | Slimming & Weight Watchers Friendly

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Summer Vegetable Spaghetti

Votes: 9
Rating: 4.78
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

people 5 minutes 20 minutes

Calories

WW

Carbs

225kcal 10

Smart Points (Flex/Freestyle)

Coming Soon

Per people Per people Per people
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FIND OUT WHY

INGREDIENTS
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INSTRUCTIONS
  1. Bring a large pan of water to the boil. Once boiling, place the spaghetti in
  2. Chop the rainbow chard and asparagus into 2cm pieces. Once the spaghetti has been cooking for 4 minutes, add all the veg in with the pasta. Cook for a further 5 minutes
  3. Set aside 3 tbsp of the water from the spaghetti and vegetables. Drain and leave in the colander
  4. Spray the saucepan with some Low calorie cooking spray and cook the crushed garlic on a moderate heat for a minute or two, being careful not to burn it
  5. Turn off the heat and remove the pan from the hob. Return the spaghetti and vegetables to the saucepan with the held back cooking water and stir in the quark and lemon juice. Season well with salt and pepper. Do not try to do this on the heat as the quark will split
  6. Serve immediately (with a sprinkle of parmesan if you like, but don't forget to Syn it or use it part of your HEA)

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

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Click here for our oven temperature conversion guide.

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Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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