Pasta Primavera (V)

Jen's Food Blog

June 4

This recipe gives you a really fresh, healthy pasta dish that is great for a quick, Summer evening meal to make from scratch. I have also added things like veggie bakes or strips of cooked meat on top when I've wanted to add a bit extra, it is very versatile, however is still a really delicious Vegetarian meal as it is. Approx 400 cal per portion.

Ingredients (for 2 people);

150g fettucine or fresh tagliatelle
120g peas
100g asparagus, chopped into bitesize pieces
1 red onion, diced
15g butter
Olive oil
10 cherry tomatoes, chopped in half
Zest of 1 lemon + 2 tbsp lemon juice
3 tbsp/60g creme fraiche or Ricotta
1 tbsp dijon mustard
50g Grated Parmesan or any cheese to sprinkle on top (optional)
Basil leaves to garnish (optional)

Method (Takes approx 30 mins including prep);

Add the pasta to a large saucepan of lightly salted boiling water. Stir once, bring back to the boil and simmer for approx 12 minutes. Drain and leave to one side with a little olive oil drizzled over it so it doesn't stick together. Put the pan back on the heat for the third step.
Meanwhile place the peas and asparagus in another pan and cover with boiling water, bring to the boil and simmer for 5 minutes, then drain.
Using the large pan that you cooked the pasta in, fry the red onion in 15g butter and a dash of olive oil until soft.
Add the cherry tomatoes, halved and cook for a further minute.
Add to the pan the lemon zest, lemon juice, a further dash of olive oil, creme fraiche/ricotta and dijon mustard and stir well.
Add the drained pasta, peas and asparagus into the large saucepan, mixing everything together and heating everything through.
Serve with a sprinkling of Parmesan/cheese and basil leaves.
Optional - top with slices of cooked meat or veggie oven bakes or garlic bread if you wish!