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🍝 Pasta with creamy green vegetable pan

534 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Peel the lower part of the asparagus stalks and cut off the woody ends.
  2. 2. Cut the asparagus stalks into pieces about 5 centimeters long.
  3. 3. Wash the broccoli and remove the hard stem ends.
  4. 4. Fill a pot with plenty of water, add salt, and bring it to a boil.
  5. 5. Add the asparagus pieces to the boiling water.
  6. 6. Wait 2 minutes and then add the broccoli and beans.
  7. 7. Cook the vegetables for another 8 minutes.
  8. 8. Drain the vegetables and rinse them immediately with cold water to stop the cooking process.
  9. 9. Let the vegetables drain well.
  10. 10. Cook the pasta in boiling salted water until al dente (follow package instructions).
  11. 11. Remove the cheese from the rind and cut it into small cubes.
  12. 12. Wash the basil and shake it dry.
  13. 13. Pluck the basil leaves from the stems.
  14. 14. Peel the garlic and chop it very finely.
  15. 15. Heat the oil in a large pan.
  16. 16. Sauté the garlic over medium heat until translucent.
  17. 17. Add the prepared vegetables to the pan and sauté them briefly.
  18. 18. Drain the pasta and let it drain well.
  19. 19. Add the pasta and cheese to the vegetables in the pan.
  20. 20. Toss everything well until the cheese melts slightly.
  21. 21. Season the mixture with salt and pepper to taste.
  22. 22. Warm the serving plates.
  23. 23. Plate the pasta on the warm plates.
  24. 24. Garnish the dish with the fresh basil leaves and serve.

Nutrition per serving