Materials for 4 packets:
500 g of tagliatelle or pappardelle pasta
1 bunch of asparagus spears
50 g of butter
Lemon juice and lemon zest
2 Sliced zucchinis
Grated parmesan cheese
Ground black pepper
Boil water in a large pot with a bit of oil and salt, for the pasta.
Add the pasta and cook it following the instructions on the package. A minute before it reaches al dente, add the asparagus. While the pasta
is cooking, heat up a wok pan, or a regular large, deep pan with butter,
lemon juice and lemon zest, on small heat until the butter melts.
Add the pasta and the asparagus into the pan with a quarter of a cup of
the pasta’s water, add zucchini stripes after slicing it with a peeler, mix
together, add black pepper and parmesan cheese and serve immediately.