Pasta primavera

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


  • 200g dried spaghetti or other pasta shape

  • 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 vegetarian Parmesan cheese, grated (leave out for vegan)


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.

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