Primavera pasta recipe

(4 ratings)

This primavera pasta is packed with healthy vegetables like leeks, peas, and asparagus in a herby broth - a surefire way to get the kids eating their greens.

Primavera pasta
(Image credit: TI Media Limited)
  • Low-fat
  • Vegan
  • Vegetarian
  • healthy
Preparation Time5 mins
Cooking Time15 mins
Total Time20 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories390 Kcal20%
Fat2.5 g4%
Saturated Fat1 g5%

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.


  • 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




  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. Everything should be cooked and just tender at the same time that the pasta is ready.
  2. 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. 
  3. 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.

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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.