Categories: Pasta

Ingredients

• 8 oz. whole-grain pappardelle
• 1 tbsp. olive oil
• 2 yellow zucchini, halved lengthwise and thinly sliced crosswise
• 3 garlic cloves, minced
• 1 lb. asparagus, trimmed and cut into 1 1/2-inch lengths
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1 large lemon, zested and juiced, divided
• 1/2 cup grated Parmesan
• 3 tbsp. finely chopped fresh mint
• 1/4 cup toasted unsalted pine nuts

Directions

1. Bring a large saucepan of water to a boil. Add pasta and cook al dente as directed. Reserving 1/4 cup cooking liquid, drain pasta.

2. Meanwhile, in a large skillet on medium-high, heat oil. Working in small batches, saute zucchini, stirring frequently, until softened and golden brown, 2-3 minutes.

3. Return all zucchini to skillet. Add garlic and saute until fragrant, about 30 seconds. Add asparagus, salt, pepper and lemon juice. Reduce heat to medium-low; cook, stirring occasionally and scraping up any browned bits from bottom of pan, until asparagus is tender and bright green, 2-3 minutes.

4. Remove from heat. Add pasta, lemon zest and cheese; toss to combine. Add enough reserved pasta-cooking water to reach desired consistency. Sprinkle with mint and pine nutes.

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