Pasta Primavera

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Pasta Primavera

 

 

400 g (14 oz) dried GF spaghettini pasta

1 bunch asparagus, trimmed, cut into 3 cm (1 1/4 " ) 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

4 teaspoons finely grated lemon rind

8 teaspoons lemon juice

1 cup finely grated vegan parmesan cheese

1/2 cup small fresh mint leaves

 

 

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.

 

2. Drain, reserving 1/4 cup cooking liquid. Return pasta mixture to pan.

 

3. Meanwhile, combine oil, parsley, lemon rind and lemon juice in a jug. Add to

pasta mixture. Add vegan parmesan, mint and reserved cooking liquid. Season with

salt and pepper. Toss to combine. Serve.

 

 

Serves 4.