American · Dinner
New York Pasta Primavera
New York pasta primavera of spaghetti tossed with courgette, asparagus, peas, and tomato in a light garlic and lemon oil, finished with parmesan and basil.
$
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
545Calories
18gProtein
16gFat
78gCarbs
8gSugar
6gFiber
480mgSodium
12mgChol
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Instructions
1
Prep
Trim the asparagus and halve the cherry tomatoes. Slice the zucchini and pepper into thin batons. Crush the garlic.
2
Boil
Cook the spaghetti in salted boiling water over high heat 9 minutes until tender, then drain and keep a little water.
3
Saute
Cook the zucchini, asparagus, pepper, and garlic in olive oil over medium-high heat 5–6 minutes until just tender and bright.
4
Finish
Add the peas, tomatoes, pasta, and a splash of water over medium heat 2 minutes until glossy. Toss through Parmesan and lemon juice to taste.
5
Plate
Twirl the pasta into bowls. Scatter with torn basil and an extra grating of Parmesan to serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g (8.5 oz) zucchini
- 160g (5.6 oz) asparagus
- 120g (4.2 oz) frozen peas
- 200g (7.1 oz) cherry tomatoes
- 160g (5.6 oz) yellow bell pepper
- 200g (7.1 oz) dried spaghetti
- 4 tbsp olive oil
- 4 garlic cloves
- 60g (2.1 oz) grated Parmesan
- 16g (small handful) basil
- 1 lemon