PASTA PRIMAVERA SAUCE RECIPES

Name: Healthy pasta primavera
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 75g young broad beans (use frozen if you can't get fresh); 2 x 100g pack asparagus tips; 170g peas (use frozen if you can't get fresh); 350g spaghetti or tagliatelle; 175g pack baby leeks , trimmed and sliced; 1 tbsp olive oil , plus extra to serve; 1 tbsp butter; 200ml tub fromage frais or creme fraiche; handful fresh chopped herbs (we used mint, parsley and chives); parmesan (or vegetarian alternative), shaved, to serve

HEALTHY PASTA PRIMAVERA RECIPE | BBC GOOD FOOD

Healthy pasta primavera recipe | BBC Good Food image

A healthy spaghetti dish full of broad beans, leeks and asparagus tips. Make the most of spring greens with this vibrant, filling pasta recipe

Provided by Good Food team

Categories Dinner, Main course

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 10

Ingredients

75g young broad beans (use frozen if you can't get fresh)
2 x 100g pack asparagus tips
170g peas (use frozen if you can't get fresh)
350g spaghetti or tagliatelle
175g pack baby leeks , trimmed and sliced
1 tbsp olive oil , plus extra to serve
1 tbsp butter
200ml tub fromage frais or creme fraiche
handful fresh chopped herbs (we used mint, parsley and chives)
parmesan (or vegetarian alternative), shaved, to serve

Steps:

Bring a pan of salted water to the boil and put a steamer (or colander) over the water. Steam the beans, asparagus and peas until just tender, then set aside. Boil the pasta following pack instructions.
Meanwhile, fry the leeks gently in the oil and butter for 5 mins or until soft. Add the fromage frais to the leeks and very gently warm through, stirring constantly to ensure it doesn’t split. Add the herbs and steamed vegetables with a splash of pasta water to loosen.
Drain the pasta and stir into the sauce. Adjust the seasoning, then serve scattered with the cheese and drizzled with a little extra olive oil.

Nutrition Facts : Calories 476 calories, FatContent 9 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 74 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 9 grams fiber, ProteinContent 20 grams protein, SodiumContent 0.1 milligram of sodium

HEALTHY PASTA PRIMAVERA RECIPE | BBC GOOD FOOD

Healthy pasta primavera recipe | BBC Good Food image

A healthy spaghetti dish full of broad beans, leeks and asparagus tips. Make the most of spring greens with this vibrant, filling pasta recipe

Provided by Good Food team

Categories Dinner, Main course

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 10

Ingredients

75g young broad beans (use frozen if you can't get fresh)
2 x 100g pack asparagus tips
170g peas (use frozen if you can't get fresh)
350g spaghetti or tagliatelle
175g pack baby leeks , trimmed and sliced
1 tbsp olive oil , plus extra to serve
1 tbsp butter
200ml tub fromage frais or creme fraiche
handful fresh chopped herbs (we used mint, parsley and chives)
parmesan (or vegetarian alternative), shaved, to serve

Steps:

Bring a pan of salted water to the boil and put a steamer (or colander) over the water. Steam the beans, asparagus and peas until just tender, then set aside. Boil the pasta following pack instructions.
Meanwhile, fry the leeks gently in the oil and butter for 5 mins or until soft. Add the fromage frais to the leeks and very gently warm through, stirring constantly to ensure it doesn’t split. Add the herbs and steamed vegetables with a splash of pasta water to loosen.
Drain the pasta and stir into the sauce. Adjust the seasoning, then serve scattered with the cheese and drizzled with a little extra olive oil.

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