Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 1 onion, finely chopped
- 1 pinch salt
- 4 small zucchini, 2 diced and 2 grated
- 3 cloves garlic, grated or finely chopped
- 1 bunch fine asparagus spears, trimmed and stalks cut into 3
- 1 small glass white wine
- 1-2teaspoons capers, rinsed and chopped
- 1 lemon, zest only
- 350grams penne
- 1 handful fresh flat-leaf parsley, finely chopped
- 1/4 cup Parmesan cheese, grated (to serve)
Method
Step 1 of 3
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 zucchinis, and cook for 10 minutes or until they have cooked down and softened. Don’t allow them to brown.
Step 2 of 3
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.
Step 3 of 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 zucchini mixture and parsley, then toss again. Sprinkle with Parmesan and serve.
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