Pasta primavera | Women's Weekly Food
Enjoy fresh spring vegetables in this Pasta Primavera with a tangy herb and mustard dressing. Perfect for a healthy lunch the next day. Serves 4, Cooks in 35 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 375 grams penne pasta
- 200 grams baby carrots, quartered lengthways
- 350 grams asparagus, trimmed, cut into 4cm lengths
- 150 grams snow peas, trimmed, halved
- 1 cup (120g) frozen peas
- 4 green onions, sliced thinly
- 2 egg tomatoes (150g), seeded, chopped finely
- 1 tablespoon dijon mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 2 tablespoons water
- 2 tablespoons coarsely chopped fresh lemon thyme
- 1 tablespoon olive oil
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