Penne tossed with asparagus, courgette and peas, garlic, parmesan, lemon and basil. Serves 4.
3,000ml
1tbsp
1piece
2clove
2tbsp
100g
300g
finely grated40g
0.5piece
10g
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 3,000ml | — | — | |
| 2 | | 1tbsp | — | — | |
| 3 | 150g | — | — | ||
| 4 | | 1piece | — | — | |
| 5 | | 2clove | — | — | |
| 6 | | 2tbsp | — | — | |
| 7 | | 100g | — | — | |
| 8 | | 300g | — | — | |
| 9 | | 40g | finely grated | — | |
| 10 | | 0.5piece | — | — | |
| 11 | | 10g | — | — | |
| 12 | | 1pinch | — | — |
Pour 3 litres of water into the large saucepan.
Water · 3,000 ml
Bring to the boil over a high heat.
Add the salt.
Salt · 1 tbspLay the asparagus on the chopping board.
Snap off the woody ends and cut the spears into 3 cm pieces.
Lay the courgette on the board.
Courgette · 1 pieceTrim it, halve it lengthways and slice into half-moons.
Lay the garlic cloves on the chopping board.
Garlic · 2 cloveCrush each clove lightly with the flat of the knife and pull off the skin.
Put the garlic in the large frying pan.
Pour over the olive oil.
Extra-virgin olive oil · 2 tbspFry over a medium heat for about 1 minute, stirring, until just golden.
Add the asparagus and courgette and fry for about 4 minutes, stirring, until just tender.
Add the peas and cook for 2 minutes, stirring, then take the pan off the heat.
Frozen peas · 100 gAdd the penne to the boiling water.
Penne rigate · 300 gBoil for about 11 minutes, stirring now and then, until just tender.
Lift the penne into the frying pan with the slotted spoon, letting a little of the water come with it.
Add the parmesan and stir over a low heat until the pasta is glossy.
Parmesan · 40 gLay the lemon half on the chopping board.
Lemon · 0.5 pieceTear in the basil leaves.
Fresh basil leaves · 10 gAdd a good pinch of pepper and stir.
Ground black pepper · 1 pinch| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 3,000 ml | | Pour 3 litres of water into the large saucepan.⏱ 15sResultWater |
| 2 | — | | Bring to the boil over a high heat.⏱ 10 minResultBoiling water |
| 3 | 1 tbsp | | Add the salt.⏱ 5sResultBoiling salted water |
| 4 | 150 g | | Lay the asparagus on the chopping board.⏱ 5sResultAsparagus |
| 5 | Asparagusstep 4 | | Snap off the woody ends and cut the spears into 3 cm pieces.⏱ 1 minResultAsparagus pieces |
| 6 | Asparagus piecesstep 5 |  | Put them in the mixing bowl.⏱ 10sResultAsparagus pieces |
| 7 | 1 piece | | Lay the courgette on the board.⏱ 5sResultCourgette |
| 8 | Courgettestep 7 | | Trim it, halve it lengthways and slice into half-moons.⏱ 1 minResultSliced courgette |
| 9 | Sliced courgettestep 8 | | Add them to the bowl.⏱ 10sResultAsparagus and courgetteused in step 16 |
| 10 | 2 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 11 | Garlicstep 10 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 40sResultPeeled garlic cloves |
| 12 | Peeled garlic clovesstep 11 | | Slice them thinly.⏱ 40sResultThinly sliced garlic |
| 13 | Thinly sliced garlicstep 12 | | Put the garlic in the large frying pan.⏱ 10sResultThinly sliced garlic |
| 14 | 2 tbsp | | Pour over the olive oil.⏱ 10sResultGarlic and oil |
| 15 | — | | Fry over a medium heat for about 1 minute, stirring, until just golden.⏱ 1 minResultGolden garlic oil |
| 16 | Asparagus and courgettestep 9 | | Add the asparagus and courgette and fry for about 4 minutes, stirring, until just tender.⏱ 4 minResultSoftened spring vegetables |
| 17 | 100 g | | Add the peas and cook for 2 minutes, stirring, then take the pan off the heat.⏱ 2 minResultSpring vegetables with peas |
| 18 | 300 g | | Add the penne to the boiling water.⏱ 10sResultPenne to boil |
| 19 | — | | Boil for about 11 minutes, stirring now and then, until just tender.⏱ 11 minResultCooked penne |
| 20 | Cooked pennestep 19 | | Lift the penne into the frying pan with the slotted spoon, letting a little of the water come with it.⏱ 40sResultPenne and spring vegetables |
| 21 | 40 g | | Add the parmesan and stir over a low heat until the pasta is glossy.⏱ 1 minResultGlossy pasta primavera |
| 22 | 0.5 piece | | Lay the lemon half on the chopping board.⏱ 5sResultLemon |
| 23 | Lemonstep 22 |  | Squeeze in the juice.⏱ 20sResultPasta primavera with lemon |
| 24 | 10 g | | Tear in the basil leaves.⏱ 20sResultPasta primavera with basil |
| 25 | 1 pinch | | Add a good pinch of pepper and stir.⏱ 15sResultFinished pasta primavera |
| Total Time | 29 min | ||
| Nutrient | Per serving |
|---|---|
| 422kcal | |
| 17g | |
| 11g | |
| 3g | |
| 65g | |
| 4g | |
| 7g | |
| 1,922mg |
Penne tossed with asparagus, courgette and peas, garlic, parmesan, lemon and basil. Serves 4.
What you’ll doYou will fry sliced garlic, cook asparagus, courgette and peas in the garlicky oil, then toss penne through with parmesan, lemon and basil.
