Pasta with creamy greens & lemon

Pasta with creamy greens & lemon

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(21 ratings)

Prep: 2 mins Cook: 10 mins - 12 mins


Serves 4
Try a new topping for your pasta, ready in just 15 minutes

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal635
  • fat28g
  • saturates16g
  • carbs75g
  • sugars7g
  • fibre7g
  • protein26g
  • salt0.54g
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  • 350g pasta



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 140g broccoli florets



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 100g frozen soya beans
    Soya beans

    Soya beans

    soi-yah beenz

    Soya beans and soy beans are exactly the same and the names are used interchangeably according…

  • 100g frozen peas
  • 100g mange tout
  • 150g mascarpone or soft cheese
  • zest and juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 85g grated Parmesan or vegetarian alternative



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • handful basil leaves


  1. Cook pasta in a very large pan following the pack instructions, adding broccoli florets, frozen soya beans, frozen peas and mange tout for the final 3 mins of cooking time.

  2. Drain, saving a ladleful of the cooking water first, then tip everything back into the pan. Stir in mascarpone or soft cheese, zest and juice 1 lemon, grated Parmesan, a handful basil leaves, some seasoning and a splash of cooking water.

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Comments (26)

marty876's picture

it's a easy and very good recipe!
I suggest buy the ingredients on the web-site
where you can do shopping on-line of originally and typically Italian products!
I've buy many things, they are honesty.
Italian cuisine is the best cuisine in the world!'s picture

Great recipe - took the advice below of adding less lemon (just used half) and it turned out great :). Add some black pepper.

vanjameson's picture

This was a bit too lemony for my taste. Otherwise, it is good, and definitely a nice jumping-off point for adding other ingredients (chilli, ham, etc.).

spanner89's picture

Just made this for my family of 4 and decided it's like a posh and healthier mac cheese! We used 250g of mascarpone for 400g pasta and no lemon. I didn't use any of the veg above, except for brocolli and then added sweetcorn and peas, as well as some ham at the end. Yum!!

lissie1's picture

I made it without the soya beans and basil. It was SO delicious. My husband, who is Italian, loved it. High praise indeed.

stunningandgorgeousforever's picture

As a very proud (and absolutely wonderful!) mother of five, I can testify that this recipe is like a gift from heaven, and beyond! I make this for my children's entrée every Thursday evening, and every time, without fail, it turns out perfectly, and of course goes without saying that every last bit is gobbled up!!! A 'must do' for all enthusiasts and beginners alike. Spoil yourself! Go on! x

dijam's picture

I tried it last night! Thought it is not gonna work specially after reading the comments. I kind of liked it! Agree that needed more lemon juice and maybe a little salt.
Beside this, it was really interesting food! It was a new taste for me so enjoyed more!
It is definitely a food that I will make in close future.

kitty's picture

Great, easy, mid-week meal. Tried it with gnocchi instead of pasta and worked a treat

nitchola's picture

Considering there's no seasoning it's one of the tastiest dishes I've ever eaten......& that's cooked exactly as the recipe!!! I changed nothing & loved it......even the lemon.

amirathekitten's picture

I used baby broad beans instead of soya beans and cheddar instead of parmesan and this is a nice quick meal. I added 1 lemon and it was not too strong but this was a small lemon.
It doesn't have strong flavours but it is definitely worth cooking if you want something quick and easy.

neadyk's picture

This recipe is very tasty. I didnt have butterbeans but it didnt make it any less tasty. I added the lemon to taste based on previous comments. One lemon may be a bit too much but it was delicious and popular in our house. A regular from now on.

killfrill's picture

Looks ok, planning to cook it tomorrow night adding some diced pancetta - reckon this will make it less healthy but defo tastier! :)

badfalcon's picture

So simple, so quick and yet incredibly tasty. And so filling. The combination of the flavours was light and fantastic and the lemon gave it a really refreshing zing.

jayoneill's picture

Going to try this tonight! Looks very tasty!
Will be adding some spinach for some extra greens :)

lady_wayfarer's picture

Whilst this was quite fresh tasting because of the lemon, it wasn't particularly tasty....and seemed to lack flavour...will try again and add pesto as advised above.

rubysoho83's picture

I make a similar version of this with pesto, but thought I'd give this one a go with mascarpone. Have to say, it wasn't half as tasty. Fortunately I realised before serving, so added a good dollop of pesto too, which saved it. I think Philadelphia instead of mascarpone might improve this, as Philly has a bit more flavour.

j4cqu35's picture

Ab Fab this will definitely be a regular, very good for you and very tasty!! I just throw in any greens I have to hand. My BF likes his meat so I just put a steak on his plate and he's happy >8-))

zedkay's picture

Delicious! I used broad beans, petit pois, and french beans. For the soft cheese, I used medium fat Philly. Will definitely make again, and probably ring the changes as far as the vegetables are concerned.

jessicawi's picture

Not bad at all. A great base for adapting. I added chopped chilli and spinach and next time will increase the parmesan.

dewunderrock's picture

Cooked this for my little boys' lunch and they are loving it. They are currently polishing off the last half of their second serving. Had to use what I had on hand & made substitutions: used a dollop of soured cream in place of mascarpone, used approx. 2 tbsp. grated medium cheddar in place of parmesan, drizzled a tbsp EV olive oil, & just did a couple squeezes of the lemon. I imagine some lemon zest would've given the dish a bit more zing. I, too, enjoyed this as it was light yet tasty.


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