Pasta Primavera

This recipe works in combination with: Tomato, Red Pepper & Cucumber Couscous, Vegetable Chow Mein, Vegetarian Chilli. This recipe features in these meal plans: Fast & Delicious.

A simple spring pasta with carrot, courgette, cherry tomatoes and sweetcorn tossed together with spaghetti.


  • half a 198g tin of sweetcorn, drained
  • 2 small carrots (approx 95g each), thinly sliced
  • 1 small courgette (approx 165g), thickly sliced
  • 150g of cherry tomatoes, halved
  • 60g of frozen peas
  • 180g of value spaghetti
  • 2 tbsp vegetable oil
  • 1 tbsp grated Parmesan
  • 2 tsp dried mixed herbs
  • 1 clove of garlic, finely chopped
  • Serves: 2
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 15 mins
  • Price per person: £0.91
  • Store cupboard: Basic
  • Calories per serving: 550
  • 5-a-day per serving: 3.2
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Pasta Primavera photo

730 cooks think so


  1. Heat 1 tbsp oil in a frying pan and cook the carrots and courgette for 1-2 minutes, or until tender. Add the tomatoes, peas, sweetcorn, garlic and mixed herbs and cook for 1-2 minutes.
  2. Meanwhile, cook the spaghetti according to the packet instructions. Drain the pasta and reserve 4 tbsp of the cooking water. Add the pasta and reserved water to the vegetables.
  3. Toss the spaghetti mix with 1 tbsp oil and 1 tsp Parmesan. Season to taste with salt and pepper. Divide between bowls, sprinkle with the Parmesan cheese and serve immediately.

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