This simple yet delicious main includes a beautiful combination of some of summer’s most versatile veggies. While these are available frozen all year long, there is nothing quite like the fresh flavour of seasonal greens!
Pasta Range: Artisan
Pasta Shape: Penne Rigate
Cooking Skill: Novice
Collection: New Favourites, Quick & Easy, Vegetarian
Cook Italpasta Artisan Penne Rigate in a large pot of boiling salted water until al dente, 10 minutes.
Meanwhile heat oil in a large non-stick skillet over medium heat. Add garlic and fry for 30 seconds, or until fragrant. Add the zucchini, asparagus, and peas; cook until just softened, about 5 minutes.
Drain pasta and reserve ½ cup pasta water. Add pasta water and pasta to the skillet; increase heat to high. Add the Parmesan. Cook until sauce has thickened and Parmesan has melted. Taste and adjust salt and pepper seasoning.
To serve, garnish pasta with freshly chopped basil, extra Parmesan cheese and freshly ground black pepper.