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Low-GI pasta primavera

  • 0:05 Prep
  • 0:15 Cook
  • 4 Servings


  • 375g dried wholemeal penne pasta
  • 2 teaspoons olive oil
  • 1 small red capsicum, thinly sliced
  • 1 large carrot, thinly sliced
  • 8 small (200g) yellow squash, thinly sliced
  • 1 garlic clove, crushed
  • 100g sugar snap peas, trimmed
  • 1 teaspoon finely grated lemon rind
  • 3 green onions, sliced
  • 1/2 cup extra-light thickened cream


  • 1
    Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
  • 2
    Heat oil in a large frying pan over medium-high heat. Cook capsicum, carrot and squash, stirring, for 5 minutes or until just tender. Add garlic and peas. Cook, stirring, for 2 minutes or until peas are just tender. Reduce heat to low.
  • 3
    Stir in lemon rind, green onions and cream. Cook for 2 to 3 minutes or until heated through. Season with pepper. Add pasta. Toss to combine. Serve.

Source: taste.com.au


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