Pasta with Vegetables

Ingredients

• 300 g band pasta
• Salt
• 250 g thin zucchini
• 2 carrots
• 1 kohlrabi
• 2 shallots
• 1 Garlic clove
• 2 tbsp pine nuts
• 1 tbsp chopped parsley
• 2 tsp grated lemon zest (unprocessed)
• 2 tbsp parmesan
• 2 tbsp olive oil
• Pepper (freshly ground)

Instructions

1. 1.

   Cook the pasta in plenty of boiling salted water until al dente. Drain, reserving 1 cup of pasta water. Peel carrots and kohlrabi; wash zucchini. Slice zucchini and carrots lengthwise into thin rounds. Cut kohlrabi into strips. Dice shallots and garlic finely.

2. 2.

   Toast pine nuts in a dry pan until golden. Grate lemon zest finely and mix with parsley and parmesan, then stir into the toasted nuts. Heat olive oil in a skillet, sauté shallots and garlic until translucent. Add vegetables and reserved pasta water; cover and simmer for 5 minutes. Stir in cooked pasta, season with salt and pepper. Plate and sprinkle with the pine nut mixture before serving.