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How to make Pasta primavera

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 250g dried farfalle pasta
  • 2 zucchini, ends trimmed, halved lengthways, thinly sliced diagonally
  • 1 bunch asparagus, woody ends trimmed, cut into 2cm pieces
  • 250g snow peas, trimmed, thinly sliced lengthways
  • 4 yellow squash, ends trimmed, thinly sliced
  • 1 x 300ml ctn light thickened cream
  • 1 tablespoon wholegrain mustard
  • 1 tablespoon finely shredded lemon rind
  • 2 garlic cloves, crushed
  • 1/4 cup finely shredded fresh basil
  • Mixed salad leaves, to serve

Method

  • Step 1 Cook the pasta in a saucepan of salted boiling water following packet directions or until al dente. Add the zucchini, asparagus, snow peas and squash and cook for 2 minutes or until snow peas are bright green and tender crisp. Drain and return to pan.
  • Step 2 Meanwhile, combine the cream, mustard, lemon rind and garlic in a frying pan over high heat. Bring to the boil. Reduce heat to low and simmer, stirring, for 2 minutes or until the sauce thickens.
  • Step 3 Add the cream mixture to the pasta and toss until just combined. Stir in the basil and season with salt and pepper. Serve with mixed salad leaves.