prep time
15 minutes
cook time
15 minutes

Pasta Primavera with Spring Greens

Spring Vegetables benefit from a quick roasting in olive oil and herbs before being tossed with whole wheat penne pasta. No cream here, just the fresh flavors of olive oil, vegetables and milk. It is definitely a healthy and tasty lunchbox recipe idea.


200 gram Del Monte Farfalle Pasta
2 Cup Del Monte whole wheat penne pasta
1/3 Cup fresh green peas
4-5 French beans cut into halves
4-5 snow peas
2 garlic cloves thinly sliced
1 small-size onion finely chopped
2 TBSP Del Monte olive oil
- salt and pepper to taste
1 TBSP dried Italian herbs
1/4 Cup milk at room temperature


  1. Cook the pasta in salted water as per packet instructions.
  2. Drain in a colander and set aside.
  3. Reserve ¼ Cup of boiled pasta water.
  4. In a pan, heat olive oil. Add garlic and onion. Saute for a minute.
  5. Add the vegetables and stir-fry till they turn a bit tender.
  6. Add milk, stir to mix and cover with a pan.
  7. Allow the vegetables to cook especially peas. But make sure vegetables are not overcooked.
  8. Add the pasta, pepper and herbs. Toss gently.
  9. Add half the amount of reserved pasta water. Toss the pasta once again to moisten.
  10. Season with salt and mix.
  11. If you prefer sprinkle grated cheese on top else serve just like that.

Enjoy your meal!

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