Pasta with Green Vegetables

Ingredients

• 350 g whole wheat pasta (farfalle)
• Salt
• 2 small zucchinis
• 400 g green asparagus
• 1 red chili pepper
• 1 Garlic clove
• 1 Organic lemon
• 1 tbsp Olive Oil
• black pepper (freshly ground)

Instructions

1. 1.

   Cook the pasta according to package instructions in plenty of boiling salted water until al dente.

2. 2.

   Wash, trim and slice the zucchini into thin rounds. Wash the asparagus, cut off the woody ends, peel the lower third of each stalk, then cut into 5 cm pieces. Halve the chili lengthwise, deseed, wash and chop. Peel the garlic and finely dice it. Rinse the lemon under hot water, pat dry, grate the zest finely, then squeeze out the juice.

3. 3.

   Heat the olive oil in a pan. Add the chili and garlic and sauté for 2 minutes over medium heat. Pour in 50 ml of pasta cooking water and 2 tbsp lemon juice. Then add the asparagus and 1 tsp lemon zest and steam covered for about 4 minutes.

4. 4.

   Add the zucchini and cook together for another 2 minutes, adding more pasta water if needed. Season with salt and pepper. Drain the pasta, let it drain briefly, then toss it in the pan with the vegetables until well combined. Serve the pasta with green vegetables in bowls or on plates.