Pasta Primavera
Pasta Primavera is a dish that's bursting with vibrant colours and loaded with seasonal (spring) vegetables. This classic Italian-American dish is not only a delight for the taste buds but also a feast for the eyes!
Servings: 4
Calories: 570kcal
Ingredients
- 400 g Pasta
- 1 Carrot medium
- 1 Zucchini medium
- 1 Red Onion
- 200 g Tenderstem Broccoli
- 150 g Asparagus chopped into 1-inch pieces
- 100 g Peas fresh or frozen
- 4 tablespoon Extra Virgin Olive Oil
- 2 tablespoon Lemon Juice
- Fresh Basil optional
- Fresh Parsley optional
Instructions
- Bring a large pot of salted water to a boil with steaming basket on top.
- Wash the asparagus and tenderstem broccoli. Place the broccolini in the steamer and cook for 5 minutes. After this time, add asparagus and steam for an extra 7 minutes.
- Heat the oil in a large, deep skillet over medium heat. Add chopped onion, carrot and zucchini, sprinkle with a pinch of salt and sauté for 3 to 4 minutes, or until vegetables are tender.
- Add the peas and sauté for another couple of minutes.
- Meanwhile chop the steamed vegetables to bite size and add them to the pan*.
- Cook the pasta to "al dente" texture, drain and add it to the pan along with lemon juice and fresh herbs (if using).
- Season to taste, garnish with more herbs, if you fancy, and serve.
Notes
*alternatively you can sauté both asparagus and broccolini too (after chopping them to bite size bits), although I do not recommend you to do that to prevent broccolini to break during the procedure.
Nutrition
Calories: 570kcal | Carbohydrates: 89g | Protein: 18g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Potassium: 584mg | Fiber: 7g | Sugar: 9g | Vitamin A: 4004IU | Vitamin C: 73mg | Calcium: 91mg | Iron: 3mg