Skill level: Easy peasy
Costs: Cheap as chips
This primavera pasta is a delicious fresh dish full of seasonal ingredients. Packed with healthy vegetables like leeks, peas, green beans and asparagus in a simple, herby broth, this speedy midweek dinner is a surefire way to get the kids eating their greens - and at just 390 calories per serving, they can always come back for seconds!
- 350g pasta bows
- 2 leeks, sliced
- 150g frozen peas
- 150g green beans, halved
- 150g asparagus tips
- 1 vegetable stock cube
- 1tbsp freshly chopped thyme, basil or parsley
You could use other seasonal green vegetables, like courgettes or broccoli, too.
- Cook the pasta in boiling water for 10-12 mins, or as directed on the pack. After 5 mins, add the leeks, peas and beans to the pan, and then 2 mins later, add the asparagus. Cook until pasta and veg are just tender.
- Drain the pasta, reserving 450ml water to mix with the stock cube. Return pasta and veg to the pan with the stock and herbs, and season.
Nutritional information per portion
- Calories 390(kcal)
- Fat 2.5g
- Saturates 1.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.