About the Recipe
Ingredients
8 oz of asparagus, trimmed and cut into 2 inch lengths
4 oz of sugar snap peas
13 oz of dried fettuccine
7 oz of baby zucchini
5 oz of button mushrooms
1 Tbsp olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
4 Tbsp lemon juice
2 tsp chopped tarragon
2 tsp chopped parsley
4 oz smoked mozzarella cheese, diced
Salt and pepper
Preparation
Step 1
Cook the asparagus and snap peas in a saucepan of boiling water for 3-4 minutes, then drain and refresh under cold running water. Drain well and set aside.
Step 2
Cook the pasta in a large saucepan of salted boiling water according to the package instructions.
Step 3
Meanwhile, halve the zucchini lengthwise and cut the mushrooms in half. Heat the oil in a large skillet, add the onion and garlic and cook for 2-3 minutes. Add the zucchini and mushrooms and cook, stirring for 3-4 minutes. Stir in the asparagus and sugar snap peas and cook for 1-2 minutes before adding the lemon juice and herbs.
Step 4
Drain the pasta and return to the pan. Add the vegetable mixture and mozzarella and season to taste with salt and pepper. Toss gently to mix and serve.