Pasta with Asparagus and Courgettes
Variation
Use pecorino instead of Parmesan.
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Instructions
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1
Heat the oil in a large frying pan, add the onion and a pinch of salt, and cook over a low heat for 5 minutes or until soft and translucent. Add all the courgettes, and cook for 10 minutes or until they have cooked down and softened. Don’t allow them to brown.
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2
Stir in the garlic and asparagus. Add the wine, raise the heat, and allow to boil for 2–3 minutes, then return to a simmer. Cook for 2–3 minutes, or until the asparagus has softened, then stir in the capers and lemon zest.
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3
Meanwhile, cook the pasta in a large pan of boiling salted water for 10 minutes or until it is cooked but still has a bit of bite to it. Drain, keeping back a tiny amount of the cooking water. Return the pasta to the pan and toss together. Add the courgette mixture and parsley, then toss again. Sprinkle with Parmesan and serve.
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 pinch salt
- 4 small courgettes, 2 diced and 2 grated
- 3 garlic cloves, grated or finely chopped
- 1 bunch asparagus spears, trimmed and stalks cut into 3
- 1 small small glass of white wine
- 1 - 2 tsp capers, rinsed and chopped
- 1 lemon, zested
- 350g penne
- 1 handful flat-leaf parsley, finely chopped
- 1 sprinkling Parmesan cheese, grated, to serve
Serves 4
Total time required
- Preparation time:
- Cooking time:
Recipe shopping list
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12 products
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£1.18 94p
Price each: 23.1p
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Life
2+* Product life guaranteed for 2 days including delivery day, with an average of 4.5 days.
Courgettes Waitrose 500g
£1.65
Price per kg: £3.30
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Price per 100ml: 52p
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Life
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Price per kg: £19.50
Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.
http://www.dorlingkindersley-uk.co.uk/
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