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Fettucine Primavera




Source of Recipe


Woolworths free magazine but I made it vegan






Recipe Introduction


serves 4

Can work with other pasta shapes (duh)





List of Ingredients



• 375g fettucine
  
• 2 zucchini
  
• 1 lemon, zested, juiced
  
• t tin cannelini beans, drained (or soak and cook your own if you are that way inclined)
  
• 1 bunch asparagus, halved crossways and lengthways
  
• nutritional yeast to taste (if it's your thing) or cashew parmesan (I use neither)
  
• 200g leafy mix from shop or your garden
  
• 1-2tbs red wine vinegar (or vinegar of your choice, eg pomegranite is nice)
  
• 1 tbs wholegrain mustard
  
• 2 tbs good quality olive oil +oil for cooking
  






Instructions



1. Cook pasta in a large saucepan of salted boiling water. Drain. Reserve 1/3 cup cooking liquid.
   
2. Grate zucchini and place in sieve to remove excess liquid
   
3. Heat oil in a large deep frying pan over medium-high heat
   
4. Add lemon zest and asparagus and cook for 3 minutes. When the asparagus turns bright green it's cooked enough. Add (drained and rinsed) beans and zucchini and cook, stirring occasionally for 2 minutes.
   
5. Add pasta, lemon juice, reserved cooking liquid and parmesan ot nootch if using. Cook tossing occasionally for 2 min oruntil heated through. Divide among bowls
   
6. Combine oil, vinegar, mustard (can add salt) in a small bowl or mug. Place leaves in a bowl and pour over dressing. Toss to combine. Serve pasta with salad.
   






Final Comments


If you want more in your salad you can add cashew parmesan or halved cherry tomatoes. Sliced cucumbers and radishes is an alternative.

You can use stem of broccoli when asparagus is too expensive or use broccolini. Again use what is cheap (that you like)