Pasta Primavera with Seasonal Greens
Light, fresh pasta tossed with seasonal greens, lemon zest, and toasted pine nuts.
- Total
- 1 h
- Servings
- 4
- Difficulty
- Medium
Nutrition
per serving- kcal
- 485
- Protein
- 18 g
- Fat
- 19 g
- Carbs
- 62 g
Ingredients
for 4 servings- Whole-grain pasta400 g
- broccoli200 g
- asparagus200 g
- peas150 g
- lemon zest1 tbsp
- olive oil4 tbsp
- parmesan60 g
- pine nuts40 g
Method
6 stepsBring a large pot of salted water to a boil. Cook the whole-grain pasta according to package directions.
During the last 3 minutes of boiling, add the broccoli florets, asparagus pieces, and peas to the pasta water to blanch.
Drain the pasta and vegetables, reserving a small amount of cooking water.
In a large skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant.
Add the pasta and vegetables to the skillet, tossing with lemon zest, parmesan cheese, and a splash of reserved water.
Serve immediately topped with toasted pine nuts.