Pasta Primavera

How to prepare pasta primavera

1. Cut the asparagus into 1-2 cm segments, leaving the tips whole. Break broccoli into florets and cut into slices. Cut the zucchini into 2 cm cubes. Chop the spinach coarsely or leave whole if it's baby spinach. Slice the garlic.
2. In a bowl, mix the grated parmesan (leave some for serving), yogurt, cream and lemon zest. Add ground black pepper.
3. Put water in a pot to boil with salt. Cook the pasta according to package instructions.
4. While the pasta cooks, prepare the vegetables. Heat the oil in a wide pan (at least 26 cm). Add the garlic and sauté for 30 seconds on low heat.
5. Add the zucchini (and asparagus if it's very thick) and turn heat to medium. Sauté, stirring frequently until the zucchini starts to brown here and there (about 2-3 minutes).
7. Add the broccoli, asparagus (if it's thinner) and peas (if fresh). Sauté, stirring frequently until all vegetables are done but still al dente (about 8 minutes). Sprinkle with a little salt during sautéing.
8. Add the spinach (and peas if frozen) and sauté for maximum 1 minute, just until the spinach "wilts".
9. Remove the pan from heat and add the parmesan sauce. Mix well with the vegetables.
10. Add the drained pasta and chopped basil and mix until the pasta is coated with sauce. Adjust for salt and pepper. Serve immediately with parmesan.

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