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
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.
You could use other seasonal green vegetables, like courgettes or broccoli, too.