Pasta Primavera

Pasta Primavera

by Tracey Brown


Serves 4


  • 2oz unsalted butter
  • 1 clove garlic
  • 7oz asparagus
  • 5oz fresh peas shelled
  • 3½ oz courgette slices
  • 3½ oz baby spinach
  • 1lb cooked tagliatelle
  • 1 lemon juice and zest
  • large handful of fresh spring herbs including: mint, basil, dill & parsley
  • ground black pepper
To serve
  • parmesan
  • olive oil for drizzling


  1. Heat the butter in a pan, add the garlic and fry for 1 minute.
  2. Add the asparagus, peas, courgettes, spinach and stir fry for 1 – 2 minutes until spinach has wilted.
  3. Add the cooked pasta and a little of the cooking water to the pan. Stir and combine.
  4. Stir in the lemon juice and zest along with the herbs and season to taste.
  5. To serve, divide the pasta among 4 bowls, sprinkle over the parmesan shavings and drizzle with olive oil.