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Pasta Primavera

Invented in New York City in the mid 1970’s a dish using any fresh spring and summer vegetables lightly braised in stock and finished with pasta, a perfect midweek meat free dish.

2 tbsp olive oil

1 onion, finely diced

1 courgette, diced

200g tenderstem broccoli, rughly chopped

100g sugar snap peas, halved

1 tomato, roughly chopped

200ml vegetable stock

300g fusilli or penne pasta

100g peas

2 tbsp ricotta

1 tbsp grated parmesan

1 lemon quartered

Bring a large pan of salted water to the boil.

In a large frying pan, heat the olive oil and sauté the onions for 10 minutes until soft. Add the broccoli, courgette, sugar snaps and tomato, season and fry for a couple of minutes. Add the stock and simmer the veg until the stock is reduced by half and the veg are soft.

Meanwhile, cook the pasta for 10 minutes. Reserve about 50ml of pasta water and then drain the pasta into a colander.

Add the peas to the veg mix followed with the pasta, reserved cooking water, ricotta and parmesan. Check the seasoning and serve with the quartered lemon.

Pasta primavera

Pasta primavera

Jules
Invented in New York City in the mid 1970's a dish using any fresh spring and summer vegetables lightly braised in stock and finished with pasta, a perfect midweek meat free dish.
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 435 kcal

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion finely diced
  • 1 courgette diced
  • 200 g tenderstem broccoli roughly chopped
  • 100 g sugar snap peas
  • 1 tomato roughly chopped
  • 200 ml vegetable stock
  • 300 g fusilli or penne pasta
  • 100 g peas
  • 2 tbsp ricotta
  • 1 tbsp grated parmesan
  • 1 lemon quartered

Instructions
 

  • Bring a large pan of salted water to the boil.
  • In a large frying pan, heat the olive oil and sauté the onions for 10 minutes until soft. Add the broccoli, courgette, sugar snaps and tomato, season and fry for a couple of minutes. Add the stock and simmer the veg until the stock is reduced by half and the veg are soft.
  • Meanwhile, cook the pasta for 10 minutes. Reserve about 50ml of pasta water and then drain the pasta into a colander.
  • Add the peas to the veg mix followed with the pasta, reserved cooking water, ricotta and parmesan. Check the seasoning and serve with the quartered lemon.

Nutrition

Calories: 435kcalCarbohydrates: 71gProtein: 16gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 253mgPotassium: 526mgFiber: 7gSugar: 9gVitamin A: 1857IUVitamin C: 98mgCalcium: 116mgIron: 3mg
Tried this recipe?Let us know how it was!

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