Pasta with asparagus and zucchini

ServeS 4

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

4 small zucchini, 2 diced and

2 coarsely grated

3 garlic cloves, finely chopped

1 bunch thin asparagus, trimmed and stalks cut crosswise into thirds

½ cup dry white wine

1–2 tsp capers, rinsed and chopped

finely grated zest of 1 lemon

12oz (350g) dried penne

handful of finely chopped flat-leaf parsley

finely grated Parmesan cheese, for serving

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large frying pan, add the onion and a pinch of salt, and cook over a low heat for 5 minutes or until soft. Add all the zucchini and cook for 10 minutes, stirring frequently, until they have cooked down and softened. Do not allow them to brown.

2 Stir in the garlic and asparagus. Add the wine, raise the heat, and allow to bubble for 2–3 minutes. Return to a simmer. Cook for 2–3 minutes, until the asparagus is tender, then stir in the capers and lemon zest.

3 Meanwhile, cook the pasta as the package directs. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss together with the reserved cooking water. Add the vegetable mixture and parsley, and toss again. Sprinkle with Parmesan and serve.

Pasta with asparagus and zucchini