First Courses Main Courses Veg & Veggie Baking Desserts Christmas

Pasta Primavera

Serves: 6
A fresh, fairly healthy pasta recipe using bright, colourful vegetables.
This recipe is from
Cook Now Eat Later
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Ingredients

  • 2 tablespoons olive oil
  • 2 large onions, peeled, halved and sliced thickly
  • 2 red peppers, seeded and cut in large pieces
  • 350g (12oz) small courgettes, thickly sliced
  • 350g (12oz) tagliatelle
  • 225g (8oz) broccoli florets
  • 225g (8oz) asparagus tips
  • 3-4 tablespoons pesto, according to taste
  • 200ml crème fraiche
  • 50g (2oz) freshly grated Parmesan
  • salt and freshly ground black pepper

Instructions

  • 1
    Pre-heat the oven to 220°C / 425°F / Gas 7.
  • 2
    Measure the oil into a large poly bag, add the onions and red pepper and season well. Toss together and turn into a large roasting tin and roast in pre-heated oven, turning from time to time, for about 40 minutes, until the vegetables are just done. Add the courgettes after 20 minutes as they take less time to cook.
  • 3
    Boil the pasta in salted water according to the instructions on the packet, usually about 10 minutes, adding the broccoli and asparagus for the last 3 minutes. Drain and leave in the colander.
  • 4
    Heat the crème fraiche and pesto in the saucepan, return the pasta and roasted vegetables to the pan and toss together adding some of the Parmesan.
  • 5
    Serve immediately in a heated dish, sprinkled with the remaining Parmesan.

  • To Prepare Ahead

  • 1
    The roast vegetables can be roasted well ahead of time, or even the day before, and reheated in a hot oven as you boil the pasta.

  • To Freeze

  • 1
    Not suitable.
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