One pot pasta with asparagus, zucchini, snow peas, lemon and Parmesan cheese
Cut the onion coarsely, cut the courgette into fine pieces, and the snow peas in half. Break off the hard ends of the green asparagus and put it away (good for soup!). Cut the tops of the asparagus off and keep them apart. Cut the rest of the stem into equal pieces.
Take a large, wide pot and heat over high heat. Sauté the onion in some olive oil, and add the pressed garlic when the onion is transparent. Also add the zest from one lemon. Sauté until the onion and garlic are soft and golden brown, then deglaze with a dash of white wine.
Add the pasta, along with half a litre of boiling water. Add half the bouillon cube, chilli flakes to taste, pepper, and sea salt.
When the pasta is almost cooked, first add the asparagus stalks and snow peas. If necessary, add some extra water. When the peas are al dente, add the courgette pieces to the cooking pot. Boil the courgette for one minute. Add the tops of the asparagus as last. Boil these for about 30 seconds; they don’t need long!
Remove from the heat. Garnish the pasta with lemon juice and zest from 1 lemon, two handfuls of chopped basil, and pepper and sea salt.
Divide the pasta between two or three plates and sprinkle grated Parmesan cheese and sunflower seeds over each.
- 1 red onion
- 2 lemons
- 500 g asparagus
- 1/2 cube vegetable bouillon
- 50 g grated Parmesan cheese
- 4 cloves of pressed garlic
- 250 g pasta
- 200 g snow peas
- 2 handsful of fresh basil
- 1 shot of white wine
- chilli flakes
- 50 g sunflower seeds
- pepper & salt
- olive oil