Home > Low Fat Recipes > Vegetable and Vegetarian Dishes > Pasta Primavera
Pasta Primavera
You can use any mixture of fresh, young spring vegetables to make this delicately flavoured pasta dish.
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Ingredients
225g/8oz thin asparagus spears, chopped in half
115g/4oz mange-tout, topped and tailed
115g/4oz baby sweetcorn
225g/8oz whole baby carrots, trimmed 1 small red pepper, seeded and chopped
8 spring onions, sliced
225g/8oz torchietti or other pasta shapes
150ml/¼ pint/⅔ cup low fat cottage cheese
150ml/¼ pint/⅔ cup low fat yogurt
15ml/1 tbsp lemon juice
15ml/1 tbsp chopped parsley
15ml/1 tbsp snipped chives
Skimmed milk (optional)
Salt and black pepper
Sun-dried tomato bread, to serve
Details
Serves: 4
Method
Cook the asparagus spears in a pan of boiling, salted water for 3-4 minutes. Add the mange-tout halfway through the cooking time. Drain and rinse both under cold water to stop further cooking.
Cook the baby corn, carrots, red pepper and spring onions in the same way until tender. Drain and rinse.
Cook the pasta in a large pan of boiling, salted water according to the packet instruction, until al dente. Drain thoroughly.
Put the cottage cheese, yogurt, lemon juice, parsley, chives and seasoning into a food processor or blender and process until smooth. Thin the sauce with skimmed milk, if necessary. Put into a large pan with the pasta and vegetables, heat gently and toss carefully. Serve at once with sun-dried tomato bread.
NUTRITION NOTES Per portion:- Energy 320Kcals/1344kj, Fat 3.1g, Saturated Fat 0.4g, Cholesterol 3mg, Fibre 6.2g
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