- 5 mins to prepare. 20 mins to cook.
- Serves 4
A fresh and flavoursome dish, our pasta primavera recipe is stuffed with antioxidant-packed seasonal vegetables needed for good health.
- 1 tbsp of olive oil
- 8 mushrooms
- 100g broad beans
- 100g peas
- 100g green beans
- 200g spinach
- 200g low fat yoghurt
- 8 spring onions, chopped
- 120g pasta, uncooked weight
- 20 cherry tomatoes
- 4 tbsp of grated Parmesan cheese
- 4 tbsp of fresh basil leaves
Each serving contains
- Calories 325 16%
- Sugar 10.4g 12%
- Fat 11g 16%
- Saturates 4.3g 21%
- Salt 0.7g 12%
of your guideline daily amount
1. Heat either the oil in a non-stick pan; add the spinach, cover and cook for 5 minutes or until the leaves wilt. Set aside to cool.
2. Add the mushrooms, broad beans, peas and green beans and cook for 2 minutes or until tender. Drain.
3. Blend the spinach and low-fat yoghurt to a purée in a food processor or with a hand blender.
4. Return the purée to the pan and stir in the drained vegetables. Mix in the spring onion and seasoning and keep warm over a low heat. Add fresh herbs and cherry tomatoes.
5. Meanwhile, cook the pasta according to the packet instructions, until tender but still firm to the bite. Drain, then toss with the spinach.
6. Sprinkle with grated Parmesan cheese. Garnish with a small handful of basil leaves.
There it is, healthy and delicious pasta primavera in 25 minutes.
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