Pasta primavera

Heres a tip! Stick with asparagus for a tall tale about the tender taste of spring.

Recipe «Pasta primavera» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 400g dried spaghettini pasta, 1 bunch asparagus, trimmed, cut into 3cm pieces, 2 medium zucchini, sliced, 1 1/2 cups frozen peas, 1/3 cup olive oil , 1/4 cup chopped fresh flat-leaf parsley leaves, 1 tbsp finely grated lemon rind, 2 tbsp lemon juice , 1 cup finely grated parmesan cheese, 1/2 cup small fresh mint leaves.

Ingredients:

• 400g dried spaghettini pasta 
• 1 bunch asparagus, trimmed, cut into 3cm pieces 
• 2 medium zucchini, sliced 
• 1 1/2 cups frozen peas 
• 1/3 cup olive oil 
• 1/4 cup chopped fresh flat-leaf parsley leaves 
• 1 tbsp finely grated lemon rind 
• 2 tbsp lemon juice 
• 1 cup finely grated parmesan cheese 
• 1/2 cup small fresh mint leaves 

Instructions

1. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender, adding asparagus and zucchini for the last 4 minutes of cooking time. Add peas for the last 1 minute of cooking time. Drain, reserving 1/4 cup cooking liquid. Return pasta mixture to pan.
2. Meanwhile, combine oil, parsley, lemon rind and lemon juice in a jug. Add to pasta mixture. Add cheese, mint and reserved cooking liquid. Season with salt and pepper. Toss to combine. Serve.