Easy recipe Pasta Primavera Recipe

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four hundredg dried spaghettini pasta (Recipes by ingridients pasta) one bunch, asparagus (Recipes by ingridients asparagus) trimmed, cut into about threecm pieces about two medium zucchini, sliced one one/about two cups frozen peas one third cup olive oil (Recipes by ingridients olive oil) one quarter cup chopped fresh flat-leaf parsley leaves one tablespoon finely grated lemon rind about two tablespoons lemon juice one cup finely grated parmesan cheese one/about two cup small fresh mint leavesStep one Cook pasta (Recipes by ingridients pasta) in a large saucepan of boiling, salted water, following packet directions, until tender, adding asparagus (Recipes by ingridients asparagus) and zucchini for the last four minutes of cooking time. Pasta Primavera Recipe. Add peas for the last one minute of cooking time. Drain, reserving one quarter cup cooking liquid. Return pasta (Recipes by ingridients pasta) mixture to pan. Step about two Meanwhile, combine oil, parsley, lemon rind and lemon juice in a jug. Add to pasta (Recipes by ingridients pasta) mixture. Pasta Primavera Recipe. Add cheese, mint and reserved cooking liquid. Pasta Primavera Recipe. Season with salt (Recipes by ingridients salt) and pepper. Toss to combine. Serve..