Pasta Primavera
Spring vegetables (asparagus, peas, courgette) tossed through penne in a light lemon-cream sauce with parmesan and fresh basil. Italian-American springtime pasta with all the colours.
25 minEasy~363 kcal / servingItalian
Contains glutenContains dairy
Nutrition
363 kcal
Calories
18 g
Protein
44 g
Carbs
13 g
Fat
Estimated, per serving
Good to know
Contains glutenContains dairy
Ingredients · per serving
- 1 medium Lemon
- 100 g Frozen peas
- 120 g Crème fraîche
- 1 medium Courgette
- to taste Black pepper
- 3 cloves Garlic
- 40 g Parmesan
- 200 g Penne
- 2 tbsp Olive oil
- 1 medium Shallot
- 150 g Cherry tomatoes
- 150 g Asparagus
- to taste Salt
- to taste Fresh basil
Instructions
- Bring a large pot of well-salted water to the boil. Cook the penne 1 min less than packet time.
- Trim the asparagus, cut into 4cm pieces. Halve the cherry tomatoes. Cube the courgette.
- Heat 1 tbsp olive oil in a wide pan over medium heat. Add the diced shallot, cook 3 min until soft. Add minced garlic and lemon zest, stir 30 seconds.
- Add the courgette, cook 3 minutes.
- Add the asparagus and frozen peas to the pasta water in the last 2 minutes.
- Scoop a mug of pasta water out. Drain the pasta and veg together. Tip into the courgette pan.
- Add the crème fraîche, lemon juice and grated parmesan. Toss vigorously with a splash of pasta water until creamy and glossy.
- Halve the cherry tomatoes and fold through (they soften slightly in the heat). Tear in basil leaves. Plate, more parmesan, drizzle olive oil, black pepper.
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