Pasta Primavera Recipe

This bright pasta primavera tosses penne with crisp spring vegetables, garlic and Parmesan in a light olive oil sauce. It is fresh, colourful and on the table in under half an hour.

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Servings

4 servings

Calories

540

Ingredients

• 340 g penne pasta
• 2 tablespoons olive oil
• 3 garlic cloves, thinly sliced
• 1 medium zucchini, halved and sliced
• 1 red bell pepper, cut into strips
• 150 g asparagus, trimmed and cut into 3 cm pieces
• 150 g cherry tomatoes, halved
• 120 g green peas (fresh or frozen)
• 60 g grated Parmesan cheese, plus extra to serve
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• Salt and black pepper to taste
• Small handful of fresh basil leaves

Instructions

1. Bring a large pot of salted water to a boil and cook the penne until al dente, following the packet time. Reserve 240 ml of the pasta water before draining.
2. Meanwhile, heat the olive oil in a large deep skillet over medium-high heat and cook the garlic for 30 seconds until fragrant.
3. Add the zucchini, bell pepper and asparagus and cook for 4 to 5 minutes, stirring often, until just tender but still crisp.
4. Stir in the cherry tomatoes and peas and cook for 2 more minutes until the tomatoes soften slightly.
5. Add the drained pasta to the skillet with 120 ml of the reserved pasta water and toss well over medium heat.
6. Remove from the heat, add the Parmesan, lemon zest and lemon juice, and toss until a light glossy sauce coats everything, adding more pasta water if needed.
7. Season with salt and pepper, scatter over the basil leaves and serve at once with extra Parmesan.

Pro tips

• Cut the vegetables to a similar size so they cook evenly and stay crisp.
• Do not overcook the pasta; it finishes in the pan and soaks up the sauce.
• The starchy pasta water is the secret to a silky sauce without cream.

Frequently asked questions