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Pasta Primavera

Pasta Primavera (Prepared)


15 mins


25 mins




8 ounces thin asparagus spears, cut in half
4 ounces snow peas, topped and tailed
4 ounces whole baby corn
8 ounces whole baby carrots
1 small red bell pepper, seeded and chopped
8 scallions, sliced
8 ounces torchietti or other pasta cuts
2/3 cup cottage cheese
2/3 cup low-fat yogourt
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley milk (optional)
1 tablespoon snipped chives salt and freshly ground black pepper sun-dried tomato bread, to serve


Step 1

Cook the asparagus spears in a pan of boiling salted water for 3-4 minutes. Add the snow peas halfway through the cooking time. Drain and rinse both under cold water.

Step 2

Cook the baby corn, carrots, pepper and scallions in the same way until tender. Drain and rinse.

Step 3

Cook the pasta in a large pan of boiling salted water until tender.

Step 4

Put the cottage cheese, yogurt, lemon juice and parsley into a food processor or blender. Season with salt and pepper, then process until smooth. Thin the sauce with a little milk, if necessary.

Step 5

Put the sauce in a large pan with the pasta and vegetables, heat gently and toss carefully. Transfer to a warmed serving plate, sprinkle the chives over the top and serve with sun-dried tomato bread.

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