Pasta with Green Vegetables and Mascarpone.

Even if you come home from work super tired, there’s no need to cook store-bought sausages or meatballs for dinner. In a few movements, boil water, and here is a healthy and tasty dish in front of you. Use fresh vegetables in summer and frozen in winter.


  • 350 g pasta in the form of spirals
  • 200 g broccoli
  • 300 g green peas
  • 1 lemon
  • 150 g mascarpone
  • 80 g grated parmesan
  • 5 sprigs of green basil
  • salt


Step 1

Separate the broccoli into florets and roughly chop them. Remove the zest from the lemon in long thin strips and cut it into thin strips (this can be done with a knife block set).

Step 2

Bring water to a boil in a large saucepan, season with salt, and cook pasta according to package directions. Before the end of cooking for 4 minutes, add the broccoli florets and 3 minutes. – Green peas.

Step 3

Drain the pasta, reserving some of the water. Return the pasta and vegetables to the pan, and add the mascarpone, lemon zest, juice, grated parmesan, basil leaves, and 2-3 tbsp. I baste and stir the pasta.


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