Whole wheat pasta primavera

Ingredients

For 1 serving

• Whole wheat pasta80 g
• Carrots50 g
• Peas50 g
• Zucchini70 g
• Asparagus50 g
• Extra virgin olive oil1 tablespoon
• Parmigiano Reggiano10 g
• Basilto taste
• Saltto taste

Contains: gluten, lactose,

In season: April – June

Method

1. Put the pasta water on to boil. Peel the carrots; wash the courgettes and asparagus and snap off the tough ends of the asparagus. Dice the carrots, courgettes and asparagus into pieces of about 1 cm, keeping the asparagus tips whole.
2. When the water boils, salt it and cook the wholewheat pasta for the packet time, until al dente.
3. Meanwhile heat the olive oil in a frying pan over medium heat and sauté the carrots and peas for 3 minutes, then add the asparagus and courgettes with a pinch of salt and cook for another 5 minutes, until tender but still crisp. If they stick, add a splash of cooking water.
4. Drain the pasta, keeping a small ladle of the cooking water, and toss it with the vegetables for a minute, adding a little water until it comes together.
5. Off the heat, finish with grated Parmigiano Reggiano and torn basil.