Categories: Pasta
Ingredients
- 8 oz. whole-grain pappardelle
- 1 tbsp. olive oil
- 2 yellow zucchini, halved lengthwise and thinly sliced crosswise
- 3 garlic cloves, minced
- 1 lb. asparagus, trimmed and cut into 1 1/2-inch lengths
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1 large lemon, zested and juiced, divided
- 1/2 cup grated Parmesan
- 3 tbsp. finely chopped fresh mint
- 1/4 cup toasted unsalted pine nuts
Directions
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Bring a large saucepan of water to a boil. Add pasta and cook al dente as directed. Reserving 1/4 cup cooking liquid, drain pasta.
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Meanwhile, in a large skillet on medium-high, heat oil. Working in small batches, saute zucchini, stirring frequently, until softened and golden brown, 2-3 minutes.
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Return all zucchini to skillet. Add garlic and saute until fragrant, about 30 seconds. Add asparagus, salt, pepper and lemon juice. Reduce heat to medium-low; cook, stirring occasionally and scraping up any browned bits from bottom of pan, until asparagus is tender and bright green, 2-3 minutes.
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Remove from heat. Add pasta, lemon zest and cheese; toss to combine. Add enough reserved pasta-cooking water to reach desired consistency. Sprinkle with mint and pine nutes.