Pasta Primavera

Pasta Primavera

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Our heavenly Pasta Primavera recipe is easy to make and is a real family pleaser. A great opportunity to use lots of vegetables in this dish too!

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time15 minutes


  • 30 ml Stork Margarine
  • 1 onion, finely sliced
  • 3 cloves garlic, finely sliced
  • 1 Knorr Vegetable Stock Pot
  • 400 g fettuccine pasta, cooked and drained (reserve 200 ml of cooking water)
  • 200 g asparagus, blanched and halved
  • 150 g fresh broccoli florets, blanched
  • 100 g frozen peas, defrosted
  • ¼ tsp Robertsons Ground Black Pepper
  • 15 ml lemon juice
  • 30 g grated cheese
  • 30 ml fresh basil leaves, torn


  • Heat Stork Margarine in a large frying pan over medium heat. Add the onions and cook for 2 minutes until onions are soft but not brown.
  • Add garlic and cook for a further 1 minute stirring regularly.
  • Stir in the Knorr Vegetable Stock Pot and reserved pasta water, simmer for 5 minutes, stirring occasionally until the stock pot has melted.
  • Add the asparagus, broccoli and peas and cook on medium heat for 5 minutes.
  • Add the pasta and toss to coat the pasta in the sauce. Season with Robertsons Ground Black Pepper.
  • Just before serving, add the lemon juice and sprinkle with cheese and basil leaves.