Rainbow Veggie Pasta

By Sheridan 12 September, 2021

Celebrate spring with this colourful combo of veggies, a dish which can be made ahead of time and served at room temperature with a splash of lemon juice or mild vinegar. Or for a nuttier flavour, add a teaspoon of toasted sesame oil along with the olive oil.
Look for pencil thin asparagus and fresh peas in the pod. I used a spiraliser to make the zucchini noodles or cut them into long julienned strips with a sharp knife. Some greengrocers carry pre-cut ones.

Prep Time : 20 minutes
Cook Time : 4 -5 minutes
Yield : 4 -6

Ingredients

medium-large zucchini - 500g, cut into noodles with a spiraliser
coarse salt - 2 teaspoons
olive oil - 2 tablespoons
garlic - 2 cloves, cut into slivers
thin baby asparagus - 2 small bunches, cut in half
red capsicum - 1, seeded, membrane removed and cut into thin slivers
yellow or orange capsicum - 1/2, seeded, membrane removed, and cut into thin slivers
snow peas - 100g, cut into thin slivers
fresh peas - 150g, shelled and blanched (or use frozen)
basil leaves - a large handful
sea salt and freshly ground black pepper
freshly grated parmesan, to serve - optional

Instructions

Place the zucchini noodles in a colander and sprinkle with the salt. Let sweat 30 minutes. Rinse off the salt, wrap in a tea towel and squeeze out the moisture.
In a wok or large frying pan, heat the oil, throw in the garlic and stir-fry 15 seconds. Add the asparagus, capsicum strips and peas. Stir-fry for one minute. Add zucchini noodles and stir-fry 2 minutes. Toss through the basil leaves. Season with salt and pepper and serve with freshly grated parmesan.