Healthy pasta primavera

Name: Healthy pasta primavera
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 75g young broad beans (use frozen if you can't get fresh); 2 x 100g pack asparagus tips; 170g peas (use frozen if you can't get fresh); 350g spaghetti or tagliatelle; 175g pack baby leeks , trimmed and sliced; 1 tbsp olive oil , plus extra to serve; 1 tbsp butter; 200ml tub fromage frais or creme fraiche; handful fresh chopped herbs (we used mint, parsley and chives); parmesan (or vegetarian alternative), shaved, to serve

3 steps

Prep:10minCook:20min

A healthy spaghetti dish full of broad beans, leeks and asparagus tips. Make the most of spring greens with this vibrant, filling pasta recipe

Updated at: Thu, 17 Aug 2023 00:13:54 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories498.9 kcal (25%)

Total Fat10.1 g (14%)

Carbs80.5 g (31%)

Sugars7.8 g (9%)

Protein21.5 g (43%)

Sodium167.4 mg (8%)

Fiber7.6 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

75gyoung broad beans

use frozen if you can't get fresh

2 x 100gasparagus tips

170gpeas

use frozen if you can't get fresh

350gspaghetti

or tagliatelle

175gbaby leeks

pack, trimmed and sliced

1 Tbspolive oil

plus extra to serve

1 Tbspbutter

200mlfromage frais

or creme fraiche

herbs

fresh, chopped, we used mint, parsley and chives

parmesan shaved

or vegetarian alternative, to serve

Instructions

Step 1

Bring a pan of salted water to the boil and put a steamer (or colander) over the water. Steam the beans, asparagus and peas until just tender, then set aside. Boil the pasta following pack instructions.

Step 2

Meanwhile, fry the leeks gently in the oil and butter for 5 mins or until soft. Add the fromage frais to the leeks and very gently warm through, stirring constantly to ensure it doesn’t split. Add the herbs and steamed vegetables with a splash of pasta water to loosen.

Step 3

Drain the pasta and stir into the sauce. Adjust the seasoning, then serve scattered with the cheese and drizzled with a little extra olive oil.

View on BBC Good Food

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