A quick light version of a classic Pasta Primavera using fresh Pasta Vera Spaghetti and seasonal vegetables.
Ingredients
250g Pasta Vera Spaghetti
1- 2 cups Spring Vegetables – we used mushroom, red onion, asparagus, snow peas and
250g Cherry tomatoes
2 Tbsp Olive Oil
50mls Cream
Parmesan Cheese
Salt and Pepper
Basil to garnish
Method
Preheat your oven to 180°C. Chop your spring vegetables into small pieces and toss them with olive oil, salt, and pepper. Spread them on a baking tray and roast for 15 minutes, or until just tender with a slight crunch.
While the vegetables roast, cook the spaghetti following the packet instructions. Drain and return to the pot.
Add the cream and grated parmesan to the spaghetti. Mix thoroughly to coat the pasta evenly.
Once the vegetables are ready, stir them into the pasta. Serve with extra parmesan and fresh basil for garnish. Enjoy!
