Pasta primavera recipe

Recipe for pasta primavera in our easy vegetarian recipes collection.

Recipe ingredients

• 8 ounces thin asparagus spears, cut in half
• 4 ounces mangetouts, topped and tailed
• 4 ounces whole baby sweetcorn
• 8 ounces whole baby carrots
• 1 small red pepper, seeded and chopped
• 8 spring onions, sliced
• 8 ounces torchietti
• l/3 cup cottage cheese
• 1/3 cup low-fat yogurt
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley milk, optional
• 1 tablespoon snipped chives
• Salt and freshly ground black pepper
• Sun-dried tomato bread, to serve

How to make pasta primavera

• Cook the thin asparagus spears in a pan of boiling salted water for 3 to 4 minutes.
• Add the mangetouts halfway through the cooking time.
• Drain and rinse both under cold water.
• Cook the baby sweetcorn, carrots, red pepper and spring onions in the same way until tender.
• Drain and rinse.
• Cook the pasta in a large pan of boiling salted water until tender.
• Drain thoroughly.
• Put the cottage cheese, yogurt, lemon juice and parsley into a food processor or blender.
• Season with salt and pepper, then process until smooth.
• Thin the sauce with a little milk, if necessary.
• Put the sauce into a large pan with the pasta and vegetables, heat gently and toss carefully.
• Transfer to a warmed serving plate.
• Scatter the chives over the top.
• Serve with sun-dried tomato bread.

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