One-pan pasta with asparagus, zucchini, sugar snaps, citron and parmesan cheese.
Chop the onion in big chunks, the zucchini into little pieces and cut the sugar snaps in two. Snap off the pale woody ends of the asparagus and put them away (perfect for soup). Chop of the asparagus tips and keep them aside. Slice the remainder of the asparagus into equal pieces.
Heat a large casserole over high heat. Fry the onion in olive oil and add the pressed garlic when the onion is glazy. Add the zest of one lemon. Fry it until the onion and garlic are tender and golden brown, then deglaze with a dash of white wine.
Add the pasta along with ½ liter boiling water. Add half a vegetable stock cube, the chili flakes, pepper and seasalt.
When the pasta is almost done, add the asparagus stalks and the sugar snaps. If necessary add some water. When the sugar snaps are al dente, add the zucchini and let it cook for one minute. Finally, you can add the asparagus tips and let them cook for 30 seconds, they don’t need long.
Turn off the heat. Finish up the pasta with the juice and zest of one lemon, two handfuls of freshly chopped basil, pepper and seasalt.
Spread the pasta over two or three plates and finish off with some grated parmesan cheese and sunflower seeds.
- 1 Red onion
- 4 Cloves Garlic Pressed
- 2 Lemons
- 250 gr Pasta
- 500 gr Green asparagus
- 200 gr Sugar snaps
- 1 Zucchini
- 2 Handfuls Frech basil
- 0,5 Vegetable stock cube
- 1 dash White wine
- Chili flakes According to taste
- 50 gr Parmesan cheese According to taste
- 50 gr Sunflower seeds
- Pepper & Seasalt
- Olive oil