Many vegetable spaghetti
Instructions
Asparagus and peas must already be boiled.
Peel Zucchini and wash them, dry them and cut them into small pieces.
You heat a 30 g butter in a pan and saucepan, heat until Zucchini are tender but not discarding.
If necessary, during cooking, add a little water.
Add salt and pepper.
Carefully wash the asparagus, remove the stems and boil the tips in salted water, then drain well.
Cut the artichokes into wedges.
Peel and finely chop shallots.
In a pan then dried with butter and a drizzle of oil the finely chopped shallots.
Add the asparagus tips, peas, artichokes and Zucchini with their sauce, fry it over low heat for a couple of minutes, taste and add salt, cover, lower the heat and simmer an additional eight minutes.
Scented with ground pepper.
Bring to the boil salted water and plunge spaghetti.
Al dente, drain and toss with the vegetables.
Stir and sprinkle with the grated Parmesan.
Suggested wine: Squinzano.
Ingredients and dosing for 4 persons
- Pepper
- Salt
- Olive oil
- 80 g of parmigiano
- 80 g of butter
- 2 shallots
- 300 g of peas
- 300 g of artichoke
- 300 g of asparagus
- 300 g of zucchini
- 350 g of type pasta spaghetti