Risoni primavera

This bright and tasty bowl of pasta primavera is filled with goodness from snow peas, asparagus, squash and spinach. It’s a wholesome meal ready in just 15 minutes.

4

5m

10m

Ingredients

  • 1 1/2 cups (330g) risoni
  • 150g snow peas, trimmed, thinly sliced lengthways, or green beans, trimmed, halved crossways
  • 1 bunch asparagus, woody ends trimmed, cut into 4cm lengths
  • 6 yellow squash, quartered
  • 100g baby spinach leaves
  • 2 tbs lemon juice
  • 1 tbs olive oil
  • 125g goat’s cheese, coarsely crumbled
  • 1/3 cup basil leaves

Method

STEP 1

Cook the risoni in a large saucepan of boiling water following packet directions or until just tender, adding vegetables in the last 3 mins of cooking. Refresh under cold water. Drain. Return to the pan.

STEP 2

Add the spinach, lemon juice, oil and half the goat’s cheese to the risoni mixture in the pan. Gently toss to combine. Season.

STEP 3

Divide among serving bowls. Top with the basil and remaining goat’s cheese.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.