Spring Vegetable Pasta

Pasta is a great dish any time of the year. But when spring rolls around, adding a couple vegetables to make vegetable pasta seems logical. This recipe utilizes vegetables and cheese to create a delicious, creamy, and healthy dish perfect for lunch and dinner. It’s easy, too!

Makes: 4 Servings
Prep Time: 30 min.
Difficulty: Easy
Can Be Frozen? No

Click here for ingredients.

Cooking Instructions:

1. Cook the spaghetti in a large saucepan of salted, boiling water until ‘al dente, ‘ 8-10 minutes.
2. Meanwhile, heat olive oil in a large sauté pan set over a medium heat. Add peas, fava beans and white wine. Cover with a lid and cook for 2 minutes. Set aside until needed.
3. Drain the spaghetti when ready, reserving 1 small cup of cooking water. Add spaghetti to the peas and beans, tossing well.
4. Stir in mascarpone cheese, half the Parmesan cheese and some of the cooking liquid to loosen.
5. Cook over a medium heat, stirring and tossing, until spaghetti is evenly coated with sauce. Season to taste with lemon juice, salt and pepper.
6. Divide between serving plates and top with chives and remaining Parmesan.

Nutritional Information:
Cal: 772
Protein (g): 35
Carbs (g): 107
Fat (g): 23
Fiber (g): 8

We hope you like the vegetable pasta and had fun making it! If you want to check out some other tasty recipes, check out the rest on our blog. Let us know below what you thought of the pasta!