Spring Vegetable Pasta

Spring Vegetable Pasta

Penne pasta with a fresh mixture of spring vegetables; zucchini, asparagus, capsicum and green olives.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dinner
Cuisine Dairy Free, Diabetes Friendly, High Fiber, Mediterranean, Quick Easy, Vegetarians
Servings 4 People


  • 375 g Penne Pasta
  • 2 Tbsp Olive Oil Extra light
  • 2 pcs Cloves Garlic Crushed
  • 1 pc Zucchini Sliced Diagonally
  • 2 Bunches Asparaagus Sliced Diagonally
  • 3 pcs Small Yellow Capsicum Sliced lengthwise
  • 1 cup Shelled Broad Beans
  • 1/2 cup Green Olives Pitted and sliced
  • 1/2 cup Italian Parsley Leaves


  • Cook pasta according to packet directions. Drain and keep hot.
  • Heat oil in a wok. Add garlic and zucchini. Stir-fry for 2 minutes. Add asparagus, capsicum and broad beans. Stir-fry for a further 2 minutes.
  • Combine vegetables with hot pasta. Serve in four bowls. Top each serving with olives and parsley.


Calories :475
Kilojoules :1988
Fat :10
Carbohydrate :82
Protein :17.5
Sodium :243
Saturated Fat :2
Fiber :7
Calcium :45.5
Sugar :7
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