- Details
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Pasta with Asparagus and Courgette
Asparagus and Courgette are made for each other in this dish!
Prep Time: 10 mins Cook Time: 25-30 mins
Recipe (PDF)
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Skill level: Easy |
Servings: 4-6 |
Ingredients
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1 tbsp olive oil
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1 onion, finely chopped
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4 small courgettes, 2 diced and 2 grated
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3 garlic cloves, grated or finely chopped
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1 bunch thin asparagus spears, trimmed and stalks cut into 3 pieces each
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1/4 cup dry white wine
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2 tsp capers, rinsed and chopped
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Zest of 1 lemon
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12oz (350g) dry penne pasta
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Handful of flat-leaf parsley, finely chopped
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Parmesan cheese, grated, to serve
Directions
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Heat the oil in a large frying pan, add the onion and a pinch of salt, and cook over low heat for 5 minutes or until soft and translucent.
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Add all the courgettes and cook, stirring occasionally, for 10 minutes or until it has cooked down and softened.
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Don’t allow it to brown.
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Stir in the garlic and asparagus.
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Add the wine, raise the heat, and allow to boil for 2–3 minutes, then return to a simmer.
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Cook for 2–3 minutes, or until the asparagus softens, then remove from the heat and stir in the capers and lemon zest.
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For a creamier sauce, add a splash of cream once the wine cooks down, during the final minutes of cooking.
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Meanwhile, cook the pasta in a large pot of boiling, salted water for 10 minutes or until it is tender but still has a bit of bite to it.
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Drain, reserving a tiny amount of the cooking water.
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Return the pasta to the pot with the reserved cooking water and toss together.
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Add the zucchini mixture and parsley, then toss again.
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Sprinkle with Parmesan and serve.
Great with some crusty bread or garlic bread!
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