Penne primavera

May 5, 2015 (Last Updated: January 11, 2019)

Penne primavera

Serves: 4
Cooking Time: 50 mins


  • 300g Rosa tomatoes, quartered
  • 5 spring onions, finely sliced
  • 60ml (¼ cup) fresh flat-leaf parsley, chopped
  • 60ml (¼ cup) fresh oregano, chopped
  • 45ml (3 tbsp) fresh basil, chopped
  • juice of ½ lemon
  • salt and freshly ground black pepper, to taste
  • 250ml (1 cup) olive/avocado oil
  • 400g penne
  • Parmesan, freshly grated, to serve



For the sauce, combine all the ingredients in a bowl and mix well. Cover and set aside for 30 minutes.


Cook the pasta in plenty of boiling salted water until al dente. Drain.


Pour the pasta into a serving bowl and toss through the sauce. Sprinkle with the Parmesan and serve.

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