Photo of Pasta primavera by WW

Pasta primavera

10
9
9
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Primavera means ‘first spring’ in Italian but you can change the vegetables to match the seasons. Asparagus, sugar snap peas, snow peas and broccolini would also work well.

Ingredients

Pasta, dry, angel hair

250 g

Frozen green peas

1 cup(s)

Broccoli

300 g, cut into florets

Frozen broad beans

175 g

Olive oil

1 tbs

Garlic

2 clove(s), crushed

Zucchini

2 large, thinly sliced

Fresh lemon rind

1 tbs, finely grated

Lemon juice

cup(s)

Shaved parmesan cheese

cup(s)

Fresh basil

½ cup(s)

Instructions

  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, until just tender. Add peas and broccoli for the last minute of cooking. Drain.
  2. Meanwhile, cook broad beans following packet instructions. Refresh under cold water and drain. Peel beans and discard skins.
  3. Heat half the oil in a large non-stick frying pan over medium heat. Cook garlic, stirring, for 1 minute until fragrant. Add zucchini and cook, stirring, for 1–2 minutes or until almost tender. Add pasta, peas, broccoli, beans, rind and juice and cook for 1 minute or until warmed through. Season with salt and pepper.
  4. Drizzle with remaining oil and sprinkle with parmesan, basil and pepper to serve.

Notes

TIPS: Use a spiralizer or a julienne peeler to make zucchini spirals. Make sure you don’t overcook the zucchini as it may start to fall apart. Add it: 200g skinless salmon fillet (poached, flaked) in Step 4. Swap it: Pasta for gluten-free spaghetti.