Rainbow Veggie Pasta
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.
About this Recipe
By: Sheridan Rogers
Look for pencil thin asparagus and fresh peas in the pod. I used a spiraliser to make the zucchini noodles or you can cut them into long julienne strips with a sharp knife. Some greengrocers carry pre-cut ones. A spoonful of home-made basil pesto is a delicious addition.
Serves 2 (or 4 as a side)
- 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, strings removed & 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
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.