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🍝 Colorful Pasta with Fresh Vegetables

781 kcal · 30 min · 4 servings

Ingredients

• 200 g ribbon pasta
• 1 zucchini
• 1 onion
• 6 asparagus spears
• 1 avocado
• 4 tbsp lemon juice
• 2 tbsp olives
• 1 tbsp parsley
• 4 tbsp olive oil
• salt
• pepper (from the mill)
• parmesan

Instructions

1. 1. Bring a large pot of salted water to a boil.
2. 2. Add the pasta to the boiling water.
3. 3. Cook the pasta until al dente (firm to the bite).
4. 4. Drain the pasta.
5. 5. Let the pasta drain well.
6. 6. Wash the zucchini under running water.
7. 7. Slice the zucchini into thin rounds.
8. 8. Peel the onion.
9. 9. Halve the onion lengthwise.
10. 10. Cut the onion halves into very thin strips.
11. 11. Wash the asparagus.
12. 12. Peel the bottom third of the asparagus spears.
13. 13. Trim the woody ends off the asparagus.
14. 14. Boil the asparagus for about 10 minutes in salted water.
15. 15. Drain the asparagus.
16. 16. Shock the asparagus with cold water (to stop the cooking process).
17. 17. Let the asparagus drain.
18. 18. Cut the asparagus into bite-sized pieces.
19. 19. Halve the avocado lengthwise.
20. 20. Remove the pit of the avocado.
21. 21. Peel the avocado.
22. 22. Cut the avocado flesh into cubes.
23. 23. Immediately drizzle the avocado cubes with one tablespoon of lemon juice.
24. 24. Whisk the olive oil with the remaining lemon juice.
25. 25. Mix the sauce with the pasta.
26. 26. Fold the zucchini into the pasta mixture.
27. 27. Fold the onions into the pasta mixture.
28. 28. Fold the asparagus into the pasta mixture.
29. 29. Fold the avocado into the pasta mixture.
30. 30. Fold the olives into the pasta mixture.
31. 31. Fold the parsley into the pasta mixture.
32. 32. Season the mixture with salt.
33. 33. Season the mixture with pepper.
34. 34. Serve the pasta in small bowls.
35. 35. Grate some Parmesan over the served pasta.

Nutrition per serving

• kcal: 781
• Protein: 22 g · Fett/Fat: 40 g · Carbs: 81 g