Garganelli Con Asparagi E Zucchine Recipe
Penne with Asparagus, Baby Marrows and Parmesan Cheese
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Ingredients
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Pasta
Vegetables
Cheese
Garnish
Method
Cooking Pasta
- 1
Boil the Pasta
Bring a large pot of salted water to a boil. Once boiling, add the garganelli pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Reserve 1 cup of pasta water before draining.
Preparing Vegetables
- 2
Sauté Asparagus and Zucchini
While the pasta is cooking, trim the asparagus and cut them into 2-inch pieces. Slice the baby zucchinis into thin rounds. In a large skillet, heat the olive oil over medium heat, then add minced garlic and sauté for about 1 minute until fragrant. Add the asparagus and zucchini, season with salt and black pepper, and cook for 5-7 minutes until tender.
Combining Ingredients
- 3
Mix Pasta with Vegetables
Once the pasta is cooked and drained, add it directly to the skillet with the sautéed vegetables. Toss everything together, adding reserved pasta water as needed to create a light sauce. Stir in the grated Parmesan cheese until melted and evenly distributed.
Serving
- 4
Garnish and Serve
Serve the garganelli in bowls, garnished with fresh basil leaves and additional grated Parmesan if desired. Enjoy your meal!
