Pasta Primavera

A healthy vegetarian pasta dish brimming with spring vegetables like asparagus, peas, and spinach, finished with herbs and hazelnuts.

Vegetarian Healthy Quick Pasta Spring Vegetables

Estimated Nutrition

Calories

440

kcal / serving

1760 kcal total

Carbs

41g

per serving

164 g total

Fat

21g

per serving

84 g total

Protein

17g

per serving

68 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

unsalted

piece

Parmesan

shavings, or vegetarian hard cheese

Fruits

piece

Lemon

juice and zest

GrainsCereals

450

Tagliatelle

cooked, with a few tablespoons of cooking water reserved

LegumesPulses

100

Soya Beans

frozen and defrosted

NutsSeeds

clove

Garlic

crushed

handful

Spring Herbs

chopped mint, basil, dill, and parsley

to taste

Salt

to taste

Black Pepper

freshly ground

Hazelnut

toasted and lightly crushed

OilsFats

drizzle

Olive Oil

Vegetables

200

Asparagus

blanched and cut into bite-sized pieces

150

Pea

fresh and podded

100

Baby Spinach

Method

Divide into four bowls and top with hazelnuts, parmesan, and olive oil.

Add the lemon juice, zest, herbs, and seasonings.

Heat the butter in a pan and fry the garlic for one minute.

Add the pasta and a small amount of cooking water to the pan and stir.

Stir fry the asparagus, peas, soya beans, and spinach for 2 minutes until wilted.