This vibrant primavera pasta embodies the vitality and freshness of spring. Italian for spring, primavera pasta uses seasonal greens and makes a delicious and nutritious lunch or light dinner.

Serves 4

Ingredients

- 500 g of penne or spiral pasta

- 2 T olive oil

- 1 leek, finely sliced

- 1 clove garlic, crushed

- 1 bunch fresh asparagus, cut into segments

- 1 cup green peas (fresh or frozen)

- 1 zucchini, thinly sliced

- 1 lemon (zest and juice)

- 1/3 capsicum, chopped

- 1 bunch basil

- Grated parmesan cheese or nutritional yeast flakes

- Salt and pepper

Method

- Boil pasta until al dente. Drain, rinse and set aside.

- Brush zucchini, asparagus, capsicum and tomatoes with olive oil and grill,  
   cooking both sides.

- In a large pan, sauté the leek, garlic and peas. Add pasta, grilled vegetables,
   lemon zest and juice, salt and pepper and toss to combine. If need, add
   additional olive oil or water.

- Serve immediately garnished with parmesan/nutritional yeast and basil.