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Eating veggie » Recipes » Penne Pasta with Green Veg and Panko Topping

Penne Pasta with Green Veg and Panko Topping

Prep time 15 mins, cook time 20 mins

Serves 4

Primavera Pasta

A creamy pasta bake using a selection of spring and summer green vegetables including asparagus, broad beans and peas with penne pasta, topped with a vegetarian Italian-style hard cheese crumb.


  • 250g dried penne pasta
  • 150g asparagus trimmed and cut into 3cm lengths
  • 15g butter
  • 300g quark
  • 1 low-sodium stock cube
  • 12g fresh parsley finely chopped
  • 1 lemon
  • 200g frozen broad beans defrosted and outer skin removed
  • 150g frozen peas defrosted
  • 40g vegetarian Italian-style hard cheese grated
  • 30g panko breadcrumbs
  • Salt and pepper to taste


  1. Fill a large saucepan with water and when boiling add the penne pasta and cook for 12-14 minutes until cooked but still with a little bite. Drain and return to the pan.
  2. Melt the butter gently in a frying pan. Add the asparagus and fry for 3-4 minutes until just beginning to soften.
  3. Add the quark to the pan along with a crumbled stock cube and 75 ml water. Heat very gently for 2 minutes to dissolve the stock cube. Add half the parsley to the pan with the sauce.
  4. Grate the zest of the lemon and add to the pan with the broad beans, peas, half of the Italian-style hard cheese and drained pasta then heat gently for a minute. Squeeze over the juice of half the lemon, season to taste, adding a splash of water if the sauce looks a little thick.
  5. Preheat the grill to moderate and transfer the pasta mixture to an ovenproof dish.
  6. Meanwhile place the panko breadcrumbs, remaining Italian-style hard cheese and parsley into a small bowl and mix to combine.
  7. Sprinkle the crust over the pasta and grill for 3 minutes until the sauce is bubbling and the crust is golden.

Nutrition per serving

425 kcal














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