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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegetarian
  • High in dietary fibre
  • High in protein
  • 2 serves veg or fruit

Celebrate the goodness of seasonal greens with risoni pasta primavera. Full of colour and flavour, this wholesome bowl is a great light lunch or dinner.

  • Serves4
  • Cook time10 minutes
  • Prep time5 minutes
Risoni primavera with basil leaves and goat's cheese


  • 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

Nutritional information

Per serve: Energy:1958 kJ/468 Cals (23%), Protein: 22g (44%), Fat: 13g (19%), Sat Fat: 5g (21%), Sodium: 185mg (x%), Carb: 62g (20%), Sugar: 5g (6%), Dietary Fibre: 6g (20%).

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. Step 3

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

Recipe tip

Clever storage:
Leftover pasta primavera will keep for 3-4 days if transferred to an airtight container, once completely cooled, and kept in the fridge. To reheat, simply place the primavera in a saucepan on medium heat with a little water and cook until warmed through.

Risoni pasta primavera recipe

This simple, yet beautiful, pasta primavera recipe is an easy way to pack the veggies in for a tasty and wholesome meal. To much surprise, this dish first appeared in America in the 1970s at the famous New York restaurant Le Cirque, not in Italy (albeit the co-owner is Italian). Whether you want to share with guests as a side dish or enjoy as a main course, this primavera pasta is bound to impress.

What is risoni?

Sometimes referred to as risi or orzo, risoni is a versatile type of Italian pasta that has been widely adapted by chefs across the world. While it looks like large grains of rice, risoni pasta cooks quicker than rice and has a higher concentration of protein and carbs, making it suitable for any soup, stew or risotto-style pasta dish.

What does primavera mean?

Pasta primavera translates to “spring pasta” in Italian, making this the ultimate spring dish. Combining all your favourite in-season vegetables – snow peas, asparagus, squash and spinach – for a vibrant, fresh and nutritious meal. Don’t be scared to serve it year-round and adapt with your choice of in-season veggies.

Love this recipe?

Want to serve this hearty meal at your next dinner party, but not sure what to serve this risoni recipe with? Try a buttery side of air fryer garlic bread and this healthy lemon and paprika roast chicken. Alternatively, if you’re wanting more primavera options, check out these recipes for prawn primavera pasta salad and slow cooker chicken primavera risotto.