Primavera pasta recipe

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Packed with healthy vegetables like leeks, peas, and asparagus in a herby broth, this primavera pasta is a surefire way to get the kids eating their greens!

(Image credit: TI Media Limited)
  • Low-fat
  • Vegan
  • Vegetarian
  • healthy
Serves4
SkillEasy
Preparation Time15 mins
Cooking Time15 mins
Total Time30 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories390 Kcal20%
Fat2.5 g4%
Saturated Fat1 g5%

This primavera pasta is a delicious fresh dish full of seasonal ingredients. Packed with healthy vegetables like leeks, peas, green beans and asparagus in a simple, herby broth, this speedy midweek dinner is a surefire way to get the kids eating their greens - and at just 390 calories per serving, they can always come back for seconds!

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

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Method

  1. 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. Cook until pasta and veg are just tender.
  2. Drain the pasta, reserving 450ml water to mix with the stock cube. Return pasta and veg to the pan with the stock and herbs, and season.
Top Tip for making Primavera pasta

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

Food & Recipes writer

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.