Pasta with young zucchini and asparagus
Cooking time:
30 minutes
Active time:
15 minutes
Complexity:
Easy
A great choice for spring and early summer - light and fresh pasta with green vegetables!
5
Recipe "Pasta with young zucchini and asparagus "
Ingredients for 2 servings
"Spring" pasta
200-250g
young zucchini
1 pc.
fresh asparagus
250 g
garlic
1 clove
parmesan
20 g
olive oil
salt
Step 1/6
Put the salted pasta water to boil.
Step 2/6
Cut the zucchini into thin circles (or halves of a circle).
Step 3/6
At the asparagus, break off the stiff ends of the stems and cut off the tender tops. Cut the main part of the stems into rounds.
Step 4/6
In a frying pan, heat the olive oil and fry the courgettes and asparagus, cut into rounds until soft, at the very end add the tender asparagus tops and garlic, warm for another minute.
Step 5/6
In another version, you can cook zucchini in the oven under the grill, and steam asparagus.
Step 6/6
Boil al-dente paste, drain, season with olive oil and mix. Arrange the pasta on plates, top with the vegetables and sprinkle with the grated cheese. Bon appetit!
Ingredients for 2 servings
"Spring" pasta
200-250g
young zucchini
1 pc.
fresh asparagus
250 g
garlic
1 clove
parmesan
20 g
olive oil
salt
Nutritional value per 100 g
Calories
112 kcal
Proteins
5 g
Fats
2 g
Carbohydrates
18 g
Saturated fat
1 g
Dietary fiber
3 g
Added sugar
0 g