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!
(for 4 servings)
Prep time: 30 min
Cannot be frozen
18 oz spaghetti
2 tbsp olive oil
11 oz | 2 cups fresh peas
8 oz | 1 1/2 cups fresh fava beans
3 1/2 fl oz | 7 tbsp dry white wine
3 tbsp mascarpone cheese
4 oz | 1 cup Parmesan cheese, grated
1/2 lemon, juiced
1 bunch chives, chopped
freshly ground black pepper
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.
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!