Green Vegetable Pasta

I recently had a craving for green vegetables. Now I know this doesn't sound momentus, but I'm not really a fan of the standard meat and 3 veg so I am always trying to come up with new ways to enjoy vegetables. This meal was inspired by what I had in the fridge (again not sounding all that exciting), but it was such a success that I have decided to share it with all of you on the interwebs.

I used asparagus, green beans and broccoli, but you could easily play around with any green vegetable that is in season; spinach in winter, fresh peas in summer. Potentially non-green vegetables would work, but the lemony sauce really seems to work with that chlorophyll flavour.

Ingredients

• 1 bunch asparagus, woody ends snapped off, cut into thirds
• 1 handful green beans, top & tailed, cut into similar size pieces as the asaparagus
• 1 small head of brocolli, florets cut off
• 1/2 red onion, finely sliced
• 50ml greek yoghurt
• Zest of 1 lemon
• Juice of 1 lemon
• 2 tbsp extra virgin olive oil (preferably with a lemony flavour)
• Salt & Pepper to taste
• Shaved parmesan to top
• 250g dried fusili pasta

Method

Serves 4

1. Bring some salted water for the pasta to the boil and setup a steamer
2. Add the pasta to the water and the broccolli and cook for about 10 minutes
3. After 4 minutes, add the asparagus and beans to the steamer with the brocolli
4. While that's cooking, combine all the remaining ingredients except the red onion in a medium sized bowl
5. add the vegetables into the sauce along with the red onion
6. Check the pasta is al dente, drain and toss it through the vegetables and sauce
7. Add salt and pepper to taste before serving and topping with shaved parmesan

Glutton