Pasta Primavera

35 min · Easy · Serves 2

480 kcal per serving · 16g protein

Pasta tossed with bright spring vegetables in a light parmesan sauce. Fresh and quick.

Ingredients

• 200 g Pasta
• Zucchini × 1
• 100 g Frozen peas
• Red bell pepper × 1
• 30 g Parmesan cheese
• 2 tbsp Olive oil
• 2 pinch Salt

Method

1. Cook the pasta

   

   Cook the pasta in a large pot of boiling water until al dente — tender but still with a slight bite — adding the peas for the last 2 minutes.

2. Sauté the veg

   

   Fry the diced zucchini and pepper in the olive oil in a large frying pan over medium-high heat, stirring often, until just tender.

3. Combine

   

   Toss the pasta and peas with the vegetables, a splash of the pasta cooking water and the parmesan until everything is glossy and coated. Season to taste with salt and pepper.