Rainbow Veggie Pasta

Rainbow Veggie Pasta

By 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



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.

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