This is a very simple version of pasta primavera, and you can adjust it to use up whatever summer vegetables you have to hand. Ideal for using up those random bits and bobs from the allotment, or whatever’s at the bottom of the vegetable drawer.
Ingredients (serves 2)
- 150g dried pasta shapes such as fusilli
- 15ml olive oil
- 1 clove of garlic, crushed
- 2 handfuls of mixed fresh vegetables, cut into bite-size pieces (have used carrots, kohl rabi, broccoli, courgette and sugar snap peas)
- 50g soft cheese
- tablespoon of roughly-chopped soft herbs (parsley, basil or chervil)
- Put the pasta shapes on to cook, about 9 to 11 minutes.
- Gently fry the garlic in the olive oil for a minute.
- Add any carrots or turnips to the pan and gently sautee for another 2 – 3 minutes.
- Add other vegetables with shorter cooking times to the pan, and cook for another couple of minutes or so, until softened.
- Add the soft cheese to the vegetables, stir gently as it melts, then add the drained pasta to the pan and mix.
- Stir through the herbs and serve.
Thrifty meal tips
- Any fresh veggies that cook fairly quickly will be fine, including spinach, beans, cabbage, sweetcorn kernels and so on.
- For a quicker meal, use a soft cheese with garlic and herbs, and omit the fresh garlic and herbs.
- Don’t use extra virgin olive oil for this recipe, it’s too expensive and best kept for salads & dressings
- Any pasta shapes will do, but fusilli often turns up in supermarket value ranges which keeps the cost down.
- To reduce the fat content, you can use low fat soft cheese and it’s still just as nice.
- If the vegetables start to stick while you’re sauteeing them, just add a drop or two of water to the pan.