Name: Spring pasta with asparagus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 1⁄2 piece Zucchini; 1 Tbsp Olive oil (mild); 125 g Vine tomatoes; 100 g Pesto; 175 g Green Asparagus; 85 g Volkorenpasta; 2 Tbsp Hüttenkäse

Nightshade

Lactose

Gluten

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Lunch

Dinner

Vegetarian

Mediterranean

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Spring pasta with asparagus

 Prepare the pasta according to package directions. 

 Cut the asparagus into pieces of 2-3 cm, the zucchini into cubes and cut the tomatoes into quarters. 

 Cook the green asparagus until al dente for about 3 minutes. You should be able to prick the asparagus just with a fork. 

 Heat a dash of olive oil in the grill pan and grill the zucchini and then the tomatoes. Everything probably does not fit in the pan at once and you have to grill two &#39;rounds&#39;. First grill the zucchini and keep it on a plate, then grill the tomatoes until the skin starts to &#39;wrinkle&#39;. 

 Mix the pasta with the pesto and then mix in the grilled vegetables. 

 Loosen the cottage cheese with a fork and garnish the pasta with the cottage cheese. 

Spring pasta with asparagus

Spring pasta with asparagus

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