Summer pasta recipe which is a great easy lunch idea or dinner pasta, which you can have on its own, or why not try my recipe for homemade focaccia, like you see on the photo. I used to make this dish as pasta green peas recipe, but adding the other elements not only makes it sort of healthy (as you are putting those green vegetables in) but gives it an extra crunch and added flavour. I just love using asparagus while I can when in season. When the season ends, I will often substitute with items such as broad beans, leeks, sugar snap peas!
It is similar to pasta primavera and although many think of it as vegetarian, it’s actually not because I use proper parmesan which has animal product in it. You could make it a vegetarian pasta by using a vegetarian parmesan cheese equivalent. However, I love proper original parmesan cheese and won’t budge on this personally. If you want it lower in calories, simply use wholewheat or alternative pasta, and reduce the parmesan …. it won’t taste exactly the same, but it is an option. I would probably keep it as it is, and have a reduced portion as it is quite filling.
This summer pasta recipe, is actually a favourite year round. However, there is something wonderful about alfresco eating this summer pasta in the spring and nicer autumn days too. If I have any left over, then I do place it in a tub in the fridge and have it for lunch cold the next day.
This serves two if hungry or as a dinner dish. For a light lunch it makes approximately 3 portions.
Here are some affiliate links to products which may help you. Please note that I may receive a commission for these goods, however this will not affect the price you pay. I thank you in advance if you use them, you are helping me to keep providing content to you.
➤Affiliate Links To Products
Garlic Press – https://amzn.to/3n2CO4t
Fleur De Sel Sea Salt https://amzn.to/3QK5MG7
Print
Summer Pasta recipe
- Total Time: 20 Minutes
- Yield: 2 1x
Description
Summer pasta recipe which is a great easy lunch idea or dinner pasta, which you can have on its own, or why not try my recipe for homemade focaccia, like you see on the photo. I used to make this dish as pasta green peas recipe, but adding the other elements not only makes it sort of healthy (as you are putting those green vegetables in) but gives it an extra crunch and added flavour. I just love using asparagus while I can when in season. When the season ends, I will often substitute with items such as broad beans, leeks, sugar snap peas!
It is similar to pasta primavera and although many think of it as vegetarian, it’s actually not because I use proper parmesan which has animal product in it. You could make it a vegetarian pasta by using a vegetarian parmesan cheese equivalent. However, I love proper original parmesan cheese and won’t budge on this personally. If you want it lower in calories, simply use wholewheat or alternative pasta, and reduce the parmesan …. it won’t taste exactly the same, but it is an option. I would probably keep it as it is, and have a reduced portion as it is quite filling.
This summer pasta recipe, is actually a favourite year round. However, there is something wonderful about alfresco eating this summer pasta in the spring and nicer autumn days too. If I have any left over, then I do place it in a tub in the fridge and have it for lunch cold the next day.
This serves two if hungry or as a dinner dish. For a light lunch it makes approximately 3 portions.
Here are some affiliate links to products which may help you. Please note that I may receive a commission for these goods, however this will not affect the price you pay. I thank you in advance if you use them, you are helping me to keep providing content to you. ➤Affiliate Links To Products Garlic Press – https://amzn.to/3n2CO4t Fleur De Sel Sea Salt https://amzn.to/3QK5MG7
Ingredients
- 250g Pasta (I like a tube pasta such as a rigatoni)
- 3 Tbsp Extra Virgin Olive Oil
- 40g Butter
- 2 Garlic cloves (large crushed)
- 4 Spring Onions (sliced)
- 100g Asparagus (chopped in half)
- 100g Fine Green Beans (Chopped into thirds)
- 100g Frozen peas
- 100g Button Mushrooms (chopped in half if larger)
- 4 Broccoli florets (chopped up)
- 10 Basil leaves (Fresh)
- 100g Parmesan Cheese (grated)
- 1/2 Tsp Chilli Flakes
- 1/2 Tsp Sea Salt (I use Fleur De Sel as its healthier and has around 83 minerals in it)
Instructions
Boil and cook your pasta as per your pack instructions.
Whilst your pasta is cooking, place 2 tbsps on the olive oil in a large frying pan (needs to be large as pasta will be eventually be tipped into it), along with the butter, and the crushed garlic. Gently heat and add the spring onions, asparagus, green beans, mushrooms, broccoli and peas, stirring into the butter and oil. Each ingredient you add, stir in well to combine it. See notes for different ingredient options as asparagus has a short season in the UK.
Add in chilli flakes, sea salt and the last 1 tbsp of olive oil. Stir again and cook gently for around 5 minutes with occasional stirring round. Then add in the basil leaves. Then whilst the pasta is still in its water, take out approx 3 ladles of the water (150ml) and add it to the frying pan, swiftly followed by half of the grated parmesan cheese. Stir into the frying pan so it melts.
Lightly drain the pasta (still retaining some of its water) and place into the frying pan and stir it round. Then add the remaining parmesan and stir it in.
Serve immediately.
Notes
Asparagus has a short season in the UK, but you can substitute with items such as chopped leeks, broad beans or my favourite is those sugar snap peas!
If you want it lower in calories, reduce the amount of parmesan.
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Category: Dinner
- Method: Stove
- Cuisine: Italian