Primavera means spring in Italian and this pasta celebrates the new vegetables of the season. They can include any vegetable available as long as it is fresh and flavoursome.


  • 4 spring onions, each cut into 6 wedges

  • 1 carrot, peeled and cut into thin chunks

  • 2 zucchini, trimmed and cut into small chunks

  • 6 asparagus spears, cut into 2cm lengths

  • 1 cup shelled broad beans

  • ½ cup shelled peas, blanched

  • 2 cloves garlic, minced

  • 4 tbs extra virgin olive oil

  • 1 tbs chopped parsley

  • 1 tbs chopped chives

  • 20 cherry tomatoes, each cut in half

  • Salt and pepper

  • 400g taglierini or thin spaghetti

  • 100g grated Parmesan


  • 1.

    Prepare all the vegetables first.

  • 2.

    Heat 2 tablespoons of olive oil in a pan and lightly fry garlic, onion, carrot and zucchini for 2-3 minutes until softened a little.

  • 3.

    Add tomatoes and asparagus as well as 3-4 tablespoons of water. Add a couple of good pinches of salt and stir in blanched peas and broad beans.

  • 4.

    The tomatoes should break down and form a little liquid.

  • 5.

    If they don’t add a little more water. Meanwhile, cook the pasta.

  • 6.

    By the time it is ready the sauce will be as well.

  • 7.

    Check the sauce for salt and add more if needed as well as a couple of good turns of pepper.

  • 8.

    Drain pasta and toss with sauce, remaining olive oil and grated parmesan.

  • 9.

    Serves 4 as a first course.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 673kj
  • Fat Total 22g
  • Saturated Fat 6g
  • Protein 27g
  • Carbohydrate 92g
  • Sugar 11g
  • Sodium 959mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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