Pasta Primavera

Calories: 467 Preparation: 35 mins Cooking: 15 mins Serves: 4
Pasta Primavera


  • 200g dried spaghetti
  • 150g green beans, topped and tailed, halved
  • 1 small fennel bulb, thinly sliced
  • 12 small florets broccoli
  • 3-4 tbsp olive oil
  • Juice of half a lemon
  • 10 sun dried tomatoes, diced
  • 1 x 85g bag of watercress, chopped
  • 2 tbsp fresh parsley, chopped
  • Sea salt and black pepper
  • 100g Parmesan cheese, grated


Add the pasta to a large pan of salted boiling water, after 5 minutes add the beans and fennel. After another 3 minutes, add the broccoli. Continue to cook until the pasta is al dente. Drain, return the pasta and vegetables to the pan, add a good measure of olive oil (perhaps 3-4 tbsp), and the lemon juice with the tomatoes, watercress and parsley. Season well, serve immediately, topped with Parmesan cheese.

Fat: 26g Saturated Fat: 6g Carbohydrate: 41g Protein: 20g Fibre: 4g Salt: 1.37g

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