Pasta with Green Asparagus, Zucchini and Beans
Pasta with green asparagus, zucchini and beans is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 zucchinis
- 400 g fusilli pasta
- 200 g green asparagus
- 200 g mixed beans (cooked fava bean seeds, green beans and sugar snap peas)
- 3 tbsp olive oil
- 1 Garlic clove
- Salt
- ground pepper
- lemon juice (to taste)
- fresh chopped parsley (for garnish)
Instructions
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1.
Wash and trim the zucchini, then slice lengthwise into thin strips with a vegetable peeler or mandoline. Cook the pasta in plenty of boiling salted water al dente. Add the zucchini strips in the last 2 minutes of cooking and let them soften. Drain the pasta and zucchini in a colander and set aside.
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2.
Meanwhile, trim the beans, cut them into bite‑sized pieces and blanch them in boiling salted water until just firm. Remove, shock with cold water, and drain. Repeat the same process for the fava beans, asparagus and sugar snap peas.
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3.
Heat the olive oil in a large skillet over medium heat. Peel and finely chop the garlic, then sauté it in the oil until fragrant. Add the beans, pasta and zucchini strips to the pan, stirring occasionally to warm everything through. Season with salt, pepper and lemon juice, and let the flavors meld for at least 5 minutes.
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4.
Sprinkle with fresh parsley before serving.
