Pasta Primavera with Spring Herbs Recipe | Clean Pasta - Clean Eating Magazine

Pasta Primavera with Spring Herbs

This quintessential spring pasta, brimming with fresh seasonal herbs such as mint, parsley and tarragon, works hot, cold or at room temperature as a side dish or entrée.
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Pasta Primavera with Spring Herbs

Photo by Brandon Barre

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 1 lb whole-grain fusilli, penne or orecchiette pasta
  • 12 asparagus spears, trimmed and cut into 1/2-inch lengths
  • 1 cup peeled and diced carrot (1/4-inch dice)
  • 1 cup fresh or frozen peas
  • 1/4 cup chopped fresh chives
  • 2 tbsp chopped fresh mint leaves
  • 2 tbsp chopped fresh parsley leaves
  • 1 tbsp chopped fresh tarragon leaves
  • 1/2 cup goat cheese (about 4 oz), crumbled (NOTE: Don’t use pre-crumbled goat cheese – it doesn’t melt as well.)
  • 2 tbsp olive oil
  • 1/2 tsp each sea salt and fresh ground black pepper, plus additional, to taste (TRY: Eden French Sea Salt - Fine Grind)
  • Zest of 1 lemon, divided

Preparation

  1. In a large pot of boiling water, cook pasta according to package directions. About 2 minutes before pasta is done, add asparagus, carrots and peas and continue to cook until pasta is al dente and vegetables are crisp-tender.
  2. Meanwhile, in a small bowl, combine chives, mint, parsley and tarragon. Set aside.
  3. Drain pasta and vegetables, reserving about 1 cup cooking water in a heatproof cup. Return pasta and vegetables to pot and stir in cheese, oil, 1/2 tsp each salt and pepper, three-quarters of herb mixture, half of lemon zest and 1/2 cup cooking water. Add additional salt, pepper and cooking water as desired.
  4. Garnish with remaining one-quarter of herb mixture and remaining half of lemon zest. Serve hot, cold or at room temperature.

Nutrition Information

  • Serving Size: 1 1/2 cups pasta primavera
  • Calories: 384
  • Carbohydrate Content: 62 g
  • Cholesterol Content: 9 mg
  • Fat Content: 10 g
  • Fiber Content: 8.5 g
  • Protein Content: 17 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 275 mg
  • Sugar Content: 5 g
  • Polyunsaturated Fat Content: 1 g