Cook This: Mafaldine Pasta Prima Vera

We’ve so long been schooled that carbs are bad for us, that a comforting bowl of pasta has come to feel like it is off limits. But we come bearing good news: thanks to a brand-new book from Julia Azzarello, you don’t need to be running the marathon this month to tuck in.

Skinny Pasta (£14.99, Kyle Books) offers the dream: satisfying meals that are big in flavour but low in calories. It is a mix of timeless classics and contemporary interpretations, focusing on fresh, healthy and nutritious ingredients, with many of them vegan, vegetarian, gluten- and dairy-free. And all of the recipes come in at under 500 calories.

Here’s a little taster to whet your appetite. Julia says: “This dish is delicious in the spring when asparagus and broad beans come into season. It is vibrant and green – just like the grass after an April shower in your garden, when flowers are blooming and hopes of summer days are not too far away.”

METHOD

1. Bring a saucepan of water to the boil, add salt and cook the pasta for 5–7 minutes, or until al dente. Drain, reserving some of the cooking water.
2. Warm a large, deep frying pan, add 1 tablespoon of the oil, the spring onions and carrot and sauté for 2–3 minutes. Add the garlic and cook for 1 minute. Add the broccoli and asparagus and cook for 2 minutes. Add the butter and the remaining 1 tablespoon of oil, along with the pasta, peas, broad beans and cream. Loosen with a little of the pasta water if needed and cook for 2 minutes, then season to taste.
3. Serve in bowls, sprinkled with the herbs, grated or shaved cheese and edible flowers.