Pasta Primavera

Texturesome, tasty, and just so so good. Splash out on some oversized pasta or pasta made with spinach - or go for the gluten-free option and choose pasta made from lentil flour for a treat. This is quick to make, and yet tastes good enough for a dinner party.

Preparation time: 5mins
Cooking time: 15 mins
Serves 2
Calories: around 400cal per portion

Ingredients
1 butternut squash
Bunch of asparagus, tailed and chopped
1 pack baby maize, chopped
150g spinach (fresh or frozen)
1 white onion, chopped
Stock cube
Toasted pinenuts (dry toast them in a pan for a couple of minutes)
Fresh basil, torn
dash of rapeseed oil
Cracked black pepper

Method

1. Boil the pasta in a pan with water and the stock cube.
   
2. Fry the onion with the maize and asparagus until softened. Add the basil and spinach.
   
3. When the pasta is cooked, drain, and then turn the vegetables into the pasta pan. Combine.
   
4. Serve with black pepper and pine nuts.
   

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As with all Cardia recipes, this one is balanced but vegetarian. If you wish, you can add meat or fish as desired, but do consider the extra salt, fat and calories that meat and fish contains.

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