Pasta Primavera

This recipe features in these meal plans: Quick & Easy Veggie, Spring Specials.

A fresh Italian-style dish of springtime vegetables tossed with spaghetti.


  • 1 small carrot (approx 95g), peeled and sliced
  • 2 small tomatoes (approx 75g each), diced
  • 4 closed cup mushrooms, sliced
  • 50g of frozen peas
  • 40g of Parmesan cheese, grated
  • 180g of spaghetti
  • 1 clove of garlic, finely chopped
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  • 1 tbsp margarine/butter
  • Serves: 2
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 15 mins
  • Price per person: £0.93
  • Store cupboard: Typical
  • Calories per serving: 581
  • 5-a-day per serving: 2.4
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Pasta Primavera photo

1177 cooks think so


  1. Heat the margarine/butter and 1 tbsp oil in a frying pan and cook the carrots and mushrooms for 3-4 minutes, or until tender. Add the garlic, tomato, peas, oregano and thyme and cook for 1-2 minutes.
  2. Meanwhile, cook the spaghetti according to the packet instructions. Drain, reserving 4 tbsp of cooking water.
  3. Toss the spaghetti, reserved cooking water, 1 tbsp oil and half the Parmesan cheese with the cooked vegetables. Season to taste with salt and pepper and serve immediately, topped with the remaining Parmesan.

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