Spring Vegetable Primavera Pasta

1. 1 Spaghettipack 450 g ≈ $1.40 65 g
2. 2 Asparaguspack 400 g ≈ $4.50Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 70 g
3. 3 Green peas (frozen)pack 400 g ≈ $1.60 50 g
4. 4 Zucchini≈ $3.00 per kg 90 g
5. 5 Cherry tomatoespack 250 g ≈ $2.50 70 g
6. 6 Parmesanpack 200 g ≈ $6.00 18 g
7. 7 Olive oil 10 ml
8. 8 Lemon≈ $4.65 per kg 25 g
9. 9 Fresh basilpack 30 g ≈ $2.50 5 g
10. 10 Salt 2 g
11. 11 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cook spaghetti¹ in salted water for 8–10 minutes until tender but still firm, reserving 60 ml pasta water.

2. Cut asparagus² into bite-sized pieces, slice zucchini⁴ into thin half-moons, and halve cherry⁵ tomatoes.

3. Heat olive oil in a pan, sauté zucchini⁴ and asparagus² for 4 minutes until tender-crisp.

4. Add peas and cherry⁵ tomatoes, cooking another 2–3 minutes until peas are warmed and tomatoes soften slightly.

5. Toss in the pasta, pasta water, lemon⁸ juice, black pepper, and half the Parmesan⁶.

6. Stir for 1 minute until a light sauce forms, then top with basil and remaining Parmesan⁶.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.