Pasta with asparagus and courgette

Name: Makaron ze szparagami i cukinią
Prep time: 20 min
Ingredients: 150 g makaronu ((pełnoziarniste wstążki)); ½ małej cebuli; ½ małej cukinii; ½ pęczka zielonych szparagów; 2-3 łyżki mascarpone; 50 g boczku ((cienkie plasterki)); 50 ml wody od gotowania makaronu; 20 g orzechów włoskich; 1 łyżeczka ziół prowansalskich; natka pietruszki; sól do smaku; czarny pieprz do smaku

May 25, 2021

Lunch/Dinner

Jump to Recipe

As the asparagus season is not over yet, we couldn't miss a delicious dinner recipe that uses these healthy vegetables. Wholemeal tagliatelle pasta with green asparagus, courgette, a little bit of bacon in a creamy sauce, served with lots of fresh parsley and walnuts. Sounds good right? I can assure you that it tastes even better. The best part about making this simple pasta with asparagus and courgette is that you can prepare it in less than 20 minutes!

Makaron ze szparagami i cukinią widok z bliska

I hope you're not fed up with asparagus this season? I’m certainly not! The asparagus pasta recipe is so simple to prepare that it would be a shame not to try it out. It’ll work as an uncomplicated lunch or dinner after work, especially when you are short on time. A quick meal with lots of flavours.

Pasta with asparagus and courgette - preparation

Not a fan of parsley? You probably already know that for me it’s the best addition to everything! 🙂 However, if you don't agree with that, use some fresh basil instead.

You can replace walnuts with other nuts (e.g. pecans, cashews). Don't skip them completely, as that's the only crunchy element in this recipe.

Pasta always tastes the best fresh, so I don’t recommend preparing this recipe in advance. If you want to shorten the cooking time, you can cut and prepare all ingredients earlier on.

I have some additional inspiration for dishes that you can prepare in the blink of an eye. These quick and foolproof recipes can be a great help!

Pasta with asparagus and courgette

Wholemeal tagliatelle pasta with green asparagus, courgette, a little bit of bacon in a creamy sauce, served with lots of fresh parsley and walnuts.

5 from 2 votes

Print Pin Recipe

Prep Time 20

Course Lunch, Diner

Servings 2

Ingredients

150 g pasta (wholemeal tagliatelle)
½ small onion
½ small courgette
½ bunch of green asparagus
2-3 tbsp mascarpone
50 g bacon (thin slices)
50 ml pasta water
20 g walnuts
1 tsp Herbs de Provence
parsley
salt to taste
black pepper to taste

Instructions

Cut the courgette lengthwise and cut it into thin half-slices. Cut the asparagus stalks diagonally into thin slices, leave the heads. Finely chop the parsley and walnuts. Set aside the prepared ingredients.
Cook the pasta according to the instructions on the package (al dente). Drain the cooked pasta. Reserve about 50 ml of the pasta water, you’ll use it to make the sauce.
Meanwhile, cut the bacon slices into smaller pieces, simmer in a medium frying pan, when some fat is rendered, add the finely chopped onion. Fry until the onion is translucent. Add the prepared vegetables (courgette and asparagus) and fry on a low heat until they are starting to soften.
Add 2-3 tablespoons of mascarpone, water saved from cooking the pasta, and Provencal herbs to the pan with vegetables and bacon. Stir until a creamy sauce is formed. Season with salt and black pepper to taste. Add drained pasta and mix. Divide the prepared pasta between two plates. Sprinkle with parsley and nuts. Enjoy your meal!