Pasta Primavera

pasta primavera

Pasta Primavera

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Servings: 4
Calories: 528


  • 8 oz penne
  • low fat cooking spray
  • 1 bunch of spring onions chopped
  • 3 1/2 oz fine asparagus spears sliced
  • 1 courgette chopped
  • 2 3/4 oz frozen petit pais or garden peas
  • 3 1/2 floz very low fat plain fromage frais
  • 9 oz tub of low fat soft cheese with garlic and herbs
  • finely grated zest of 1 lemon
  • a few mint leaves torn into shreds
  • 4 teaspoons Parmesan cheese
  • salt and freshly ground black pepper

To garnish

  • a handful of mint leaves to taste
  • 4 lemon wedges


  • Cook the pasta shapes for about 8-10 minutes in plenty of boiling, lightly salted water, or according to pack instructions, until just tender.
  • Meanwhile, lightly spray a large saucepan with low fat cooking spray and saute the spring onions for about
  • 3 minutes, until softened. Add the asparagus, courgette and frozen petit pois or garden peas. Cook, stirring, for 2 - 3 minutes.
  • Add the fromage frais, soft cheese, lemon zest and torn mint leaves to the pan. Cook gently for about 4 minutes, stirring from time to time. Season with salt and pepper.
  • Drain the pasta, reserving 2 tablespoons of the cooking liquid, and then return it with the reserved liquid to the saucepan. Add the sauce to the pasta, mixing it in gently.
  • Transfer the pasta mixture to four warmed plates and sprinkle each portion with 1 teaspoon of Parmesan cheese. Serve, garnished with mint leaves and the lemon wedge.
  • Top tip You don't have to use penne - any pasta shape will work well. The Points will stay the same.
  • Variation If asparagus is too expensive or not in season, use fine green beans instead. The Points will remain the same.
Calories: 528 kcal
Carbohydrates: 57 g
Protein: 16 g
Fat: 27g
Saturated Fat: 15 g
Cholesterol: 85 mg
Sodium: 353 mg
Potassium: 575 mg
Fiber: 5 g
Sugar: 9 g
Vitamin A: 1482 IU
Vitamin C: 42 mg
Calcium: 157 mg
Iron: 2 mg
Ingredients Pasta
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