Pasta primavera

Pasta primavera gets a low-calorie makeover in this recipe taken from Skinny Pasta by Julia Azzarello. It contains an abundance of vegetables, including tenderstem broccoli, broad beans and asparagus.

Pasta primavera
Tara Fisher

SERVES 4

498 CALS PER SERVE

300g long pasta of your choice (the picture shows mafaldine ruffle-edged pasta)
2 tbsp olive oil
2 spring onions, sliced
1 carrot, peeled and diced
2 garlic cloves, minced
100g tenderstem broccoli, cut into bitesized pieces
100g asparagus tips, sliced
1 tbsp butter
100g broad beans, shelled weight
50g shelled fresh or frozen peas
100ml single cream
salt and pepper

TO SERVE

1 tbsp each chopped oregano, basil and parsley
40g pecorino romano, grated or shaved
few edible flowers

1. Bring a saucepan of water to the boil, add salt and cook the pasta for 5-7 minutes or until al dente. Drain, reserving some of the cooking water.

2. Warm a large, deep frying pan, add 1 tablespoon of the oil, the spring onions and carrot and sauté for 2-3 minutes. Add the garlic and cook for 1 minute. Add the broccoli and asparagus and cook for 2 minutes. Add the butter and the remaining tablespoon of oil, along with the pasta, broad beans, peas and cream.

3. Loosen with a little of the pasta water if needed and cook for 2 minutes, then season to taste. Serve in bowls, sprinkled with the herbs, grated or shaved cheese and the edible flowers.



BUY THE BOOK WITH 20% OFF

Skinny Pasta by Julia Azzarello is published by Kyle Books, price £14.99. Chapters cover pantry basics, advice on cooking pasta, matching shapes with sauces and kitchen kit. Plus there are 80 flavour-packed recipes (all under 500 cals) for veggie, meat and fish mains; lunches, salads, soups and pasta staples. To order a copy for £11.99 until 24 March visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15.