Feeds 4-5
Prep 2 mins
Cooking Time 15 mins
Ingredients
1 cup frozen peas
4 small zucchini
1 1/2 cups baby spinach
3 stalks of asparagus
375g of spaghetti
3 tablespoons cream or olive oil
4 tablespoons of olive oil
2 cloves of garlic
Half a cup of grated Parmesan cheese
Salt/pepper
1 red chilli
Method
- Dice the zucchini and asparagus
- Heat a large fry pan on medium heat and add the 4 tablespoons olive oil. Add the crushed garlic and sauté for a few minutes until it becomes fragrant.
- Add the zucchini and spread out in the frying pan. Allow the zucchini to cook for up to five minutes tossing occasionally. You want the zucchini to colour and caramelise. Add the asparagus and toss through for a few minutes.
- Boil a large pot of salted water and cook the pasta until al dente.
- Add the peas and cook for 3 minutes. Season with salt/pepper.
- Using tongs, add the cooked pasta into the frying pan and ladle in some of the pasta water (approx 1/3 of a cup). Combine the pasta with the vegetables and add the cream and mix through for a minute.
- Stir through the grated Parmesan.
- Serve with thin slithers of chilli for an added kick.
