Name: Primavera pasta recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 350g pasta bows; 2 leeks, sliced; 150g frozen peas; 150g green beans, halved; 150g asparagus tips; 1 vegetable stock cube; 1tbsp freshly chopped thyme, basil or parsley

Nutrition Per Portion

RDA

Calories

390 Kcal

20%

Fat

2.5 g

Saturated Fat

1 g

By Sue McMahon

last updated 13 March 2023

This simple and speedy primavera pasta is packed with seasonal green veg - perfect for springtime.

It's also under 400 calories per portion, making it a great choice if you're trying to watch your weight. This dish is at its absolute best in late spring and early summer, when British asparagus is in season - making it cheap, tasty and packed with nutrients. There's also leeks, peas, and green beans, in an aromatic broth that tastes delicate and delicious. The whole thing can be cooked in one pan and it's ready in as little as 20 minutes. A perfect, easy mid-week supper.

Ingredients

350g pasta bows
2 leeks, sliced
150g frozen peas
150g green beans, halved
150g asparagus tips
1 vegetable stock cube
1tbsp freshly chopped thyme, basil or parsley

WEIGHT CONVERTER

I want to convert...

grams

cups

Method

Cook the pasta in boiling water for 10-12 mins, or as directed on the pack. After 5 mins, add the leeks, peas and beans to the pan, and then 2 mins later, add the asparagus. Everything should be cooked and just tender at the same time that the pasta is ready.
Drain the pasta and vegetables into a colander, but reserve 450ml of the cooking water. Pour the water back into the pasta pan and stir a stock cube into the water until it has dissolved.
Return pasta and veg to the pan with the stock and herbs. Season well and stir.

Top Tip for making primavera pasta

You could use other seasonal green vegetables, like courgettes or broccoli, too.

You might also like...

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.