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Healthy pasta primavera recipe
Healthy pasta primavera recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate spring greens with zesty lemon-basil-garlic pasta. Quick, fresh, and healthy gluten-free edamame fettuccine loaded with veggies. Ready in just 30 minutes.
Ingredients:
  • 150g (1 cup) frozen green peas
  • 150g sugar snap peas, trimmed, halved
  • 1 bunch asparagus, trimmed, cut into 2cm pieces
  • 200g packet Slendier Fettuccine Organic Edamame
  • 36.40 gm extra virgin olive oil
  • 1 large leek, trimmed, thinly sliced
  • 2 garlic cloves, crushed
  • 2 large zucchini, cut into noodles using a spiraliser (see tip)
  • 80g (1 ⁄3 cup) Cooking Light cream
  • 21.00 gm fresh lemon juice
  • 250.00 ml fresh basil leaves, plus extra, to serve
  • Thin lemon rind strips, to serve
  • 20g (1 ⁄4 cup) finely grated parmesan
Instructions:
  • Blanch the peas, sugar snap peas, and asparagus in boiling water for 2-3 minutes until al dente. Shock in cold water, then drain.
  • Boil pasta in a generously salted saucepan until al dente as per the packet instructions. Save 80ml (1 ⁄3 cup) of the cooking liquid before draining.
  • Heat oil in a large non-stick frying pan over medium heat. Cook leek until softened, then add garlic and cook until aromatic. Toss in zucchini until bright green and tender crisp. Stir in the pea mixture, cream, and 1 tablespoon of reserved cooking liquid until smooth. Add more liquid if needed to reach desired consistency.
  • Combine the pasta with zesty lemon juice and fragrant basil. Toss well to mix. Serve the dish in individual bowls and garnish with grated parmesan, lemon zest, and fresh basil leaves.

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