Name Pasta A'La Primavera


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  • Serves: 4
  • Complexity: medium
  • kcal: Sin-free on Green, 10 Sins on Original
  • Origin: Italian
Pasta A'La Primavera


  • 227g/8 oz dried pasta
  • 113g/4 oz mangetout, topped & tailed
  • 227g/8 oz asparagus spears, cut in half lengthways
  • 227g/8 oz carrots, cut into matchsticks
  • 113g/4 oz baby sweetcorn, halved lengthways
  • 1 red pepper, deseeded & cut into matchsticks
  • 8 spring onions, cut into 2" long pieces
  • 142g/5 oz very low fat natural cottage cheese
  • 142g/5 oz very low fat natural yogurt
  • juice & zest of 1 lemon
  • 1 tbsp freshly chopped parsley
  • 1 tbsp freshly chopped chives
  • salt & ground black pepper

Cook the pasta according to the packet instructions. Drain and transfer to a clean saucepan. Meanwhile, cook the mangetout and asparagus for 4 minutes in a saucepan of salted, boiling water. Drain and rinse in cold water to prevent further cooking and add to the pasta. Place the carrots and sweetcorn in a saucepan of boiling water and boil for 5 minutes. Add the pepper and spring onions and cook for a further 3-4 minutes. Drain and stir into the pasta. Place the cottage cheese, yogurt, lemon juice and zest, parsley and chives into a food processor and puree. Stir into the pasta mixture and heat through gently, seasoning to taste. Serve immediately.

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