Method
Step 1: Cook the Pasta
Bring a large saucepan of salted water to a boil.
Add 320g pasta and cook according to the packet instructions until al dente.
Reserve 100ml pasta cooking water.
Drain the pasta and set aside.
Step 2: Cook the Vegetables
Heat 2tbsp olive oil in a large frying pan over medium heat.
Add the courgettes and yellow pepper.
Cook for 4 to 5 minutes, stirring occasionally.
Add the asparagus and cook for a further 3 minutes.
Stir in the peas and cook for 2 minutes.
Step 3: Add the Garlic
Add the 3 minced garlic cloves to the pan.
Cook for 30 seconds, stirring continuously, until fragrant.
Step 4: Add the Lemon
Stir in the lemon zest and 30ml lemon juice.
Season with ½tsp salt and ½tsp black pepper.
Mix well to coat the vegetables.
Step 5: Combine the Pasta
Add the cooked pasta to the pan.
Toss everything together until evenly combined.
Add a little of the reserved pasta water if needed to create a light sauce.
Step 6: Add the Parmesan
Remove the pan from the heat.
Stir in 50g of the Parmesan cheese.
Mix until it melts and lightly coats the pasta and vegetables.
Step 7: Finish and Serve
Stir through the 15g torn basil leaves and 10g chopped parsley.
Divide between serving bowls.
Sprinkle over the remaining 25g Parmesan cheese.
Serve immediately.
Tips
For extra protein, add 150g grilled chicken breast or 200g cooked prawns.
Replace peas with broad beans for a different spring vegetable flavour.
Freshly grated Parmesan provides the best texture and flavour.
A final drizzle of 1tbsp extra virgin olive oil before serving enhances the freshness of the vegetables and lemon.
Preparation time: 15 minutes
Cooking time: 20 minutes
