PASTA with vegetables (pasta primavera)

Home made pasta with green vegetables - (pasta primavera). We ate this for lunch on Saturday and it was exceptional - the asparagus and courgette were so sweet. Depending on the vegetables you use, this dish can be as 'budget' as you like. If you have broad beans in the freezer, why not use them too. Just remove those leathery shells and use the sweet nuggets inside.
There are just a few ingredients and here's our recipe:

PASTA PRIMAVERA

Ingredients

(serves two)

150g of fresh pasta bows (farfalle) 

one medium courgette
asparagus spears

handful of peas (and broad beans if you have any)

30g mascarpone

one clove garlic

a little chopped parsley if you have any

olive oil

salt and pepper to season

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Cook the pasta and drain (SAVE some of the pasta water - you may need it later).

 At about the same time, heat olive oil in a frying pan. Add chopped garlic and stir for one minute. 

Add the vegetables to the pan and cook through then mix together with the cooked pasta. 

Stir in mascarpone, grated parmesan, salt and pepper. If the sauce seems a little sticky, just add in a couple of spoonfuls of the SAVED pasta cooking water.

A deliciously quick and easy dish to make. We used fresh courgette, frozen peas and asparagus. Just a few leftover spears of asparagus can help make this dish taste special. Use whatever you have to hand. 

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We made enough to serve two - and there was plenty, yet each portion added up to a very low 350-400 calories. 

Why not mop up those wonderful juices with some crusty french bread - like we did.

You can always use dried pasta, although we made our own pasta today.  If you've never made your own pasta, why not give it a go? The day we made our first batch of pasta, was a bit of a turning point for us. Yes it takes time, but there is nothing to compare with the flavour and texture. We don't always use it, and if you search our blog you'll see we do use dried pasta too.

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