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

	Per Serving	Total
Calories	440 kcals	1760 kcals
Carbohydrates	41 grams	164 grams
Fat	21 grams	84 grams
Protein	17 grams	68 grams

Cook Time

10 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

50
g

Butter

unsalted

1
piece

Parmesan

shavings, or vegetarian hard cheese

Fruits

1
piece

Lemon

juice and zest

GrainsCereals

450
g

Tagliatelle

cooked, with a few tablespoons of cooking water reserved

LegumesPulses

100
g

Soya Beans

frozen and defrosted

NutsSeeds

1
clove

Garlic

crushed

1
handful

Spring Herbs

chopped mint, basil, dill, and parsley

1
to taste

Salt

1
to taste

Black Pepper

freshly ground

25
g

Hazelnuts

toasted and lightly crushed

OilsFats

1
drizzle

Olive Oil

Vegetables

200
g

Asparagus

blanched and cut into bite-sized pieces

150
g

Peas

fresh and podded

100
g

Baby Spinach

Steps

Heat the butter in a pan and fry the garlic for one minute.
Stir fry the asparagus, peas, soya beans, and spinach for 2 minutes until wilted.
Add the pasta and a small amount of cooking water to the pan and stir.
Add the lemon juice, zest, herbs, and seasonings.
Divide into four bowls and top with hazelnuts, parmesan, and olive oil.