Spaghetti primavera

A light and tasty pasta dish that makes the most of spring - primavera - vegetables.
By Annabel Karmel
Spaghetti primavera
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy

Ingredients

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  • 150 g spaghetti
  • 100 g broccoli, cut into small florets
  • 75 g courgettes, cut into strips
  • 1 tbsp butter
  • 4 spring onions, finely sliced
  • 100 g frozen peas
  • 1 tomato, skinned, deseeded and chopped
  • 150 ml creme fraiche
  • 75 ml vegetable stock
  • squeeze of lemon juice
  • 4 tbsp freshly grated parmesan

Method

1. Cook the spaghetti according to packet instructions.

2. Blanch the broccoli and courgette in lightly salted boiling water for 4 minutes.

3. Melt the butter in a saucepan and gently fry the spring onions for 2 minutes. Stir in the peas and cook for 1 minute. Stir in the chopped tomato and the blanched broccoli and courgette and cook for 1 minute more.

4. Stir in the creme fraiche, vegetable stock, a squeeze of lemon juice and parmesan cheese. Cook over a gentle heat for 2-3 minutes. Season to taste then toss the spaghetti with the sauce.

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