Noodles with Green Vegetables
Noodles with green vegetables is a recipe with fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g green asparagus
- 250 g green beans
- Salt
- 1 small zucchini
- 2 Spring Onions
- 150 g Mushrooms
- 400 g pasta (e.g., campanelle)
- 1 tbsp butter
- 1 tbsp Olive Oil
- 1 tsp freshly chopped thyme
- 175 g peas
- 200 g ricotta
- 0.5 untreated lemon (juice and zest)
- Pepper
- 40 g freshly grated Parmesan
Instructions
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1.
Wash, trim, and blanch the beans in boiling salted water for 6 minutes. Peel the lower third of the asparagus, cut off hard ends, and cook with the beans for 5 minutes until firm. Shock, drain, and cut into ~4 cm pieces if desired.
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2.
Wash, trim, halve zucchini lengthwise, and slice into 1 cm thick rounds. Wash spring onions, trim, and cut into rings. Clean mushrooms and quarter them.
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3.
Cook pasta in boiling salted water al dente. Heat butter and olive oil in a large pan. Sauté mushrooms with thyme for about 2 minutes, turning occasionally. Add zucchini, peas, asparagus, beans, and spring onions. Reduce heat, stir in ricotta, lemon juice, and zest. Season with salt and pepper.
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4.
Drain pasta (add a splash of pasta water if needed), divide among plates, and serve garnished with Parmesan.
