Summer pasta with shrimp and green asparagus

Ingredients for 4 servings:

• 200 g shrimp, frozen, organic
• 1 bunch of green asparagus
• 1 small zucchini
• 1 bell pepper(s), orange
• 75 g leaf spinach, frozen
• 8 cocktail tomatoes
• 1 can coconut milk
• 400g spaghetti
• Sesame oil, dark
• chili flakes
• Five-spice powder
• Soy sauce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

rounded off with leaf spinach, peppers, zucchini and cocktail tomatoes, all with Asian flavor

Cook the pasta al dente according to the package instructions. Meanwhile, cut the asparagus, zucchini, and bell peppers into pieces, and halve the cherry tomatoes. Heat the sesame oil in a wok and sauté the shrimp. Add the chili flakes, five-spice powder, and a pinch of salt and mix. Once the shrimp are cooked, remove from the wok and set aside. Add a pinch of sesame oil to the wok and then sauté the asparagus with the zucchini and bell peppers. When they are lightly browned, add the tomatoes and spinach. Mix everything well until the tomatoes melt and the frozen spinach dissolves. Season with a pinch of chili and five-spice powder, add the soy sauce, and initially only stir in the solid cream of the coconut milk. Therefore, it is important to use good coconut milk. If there isn’t enough liquid in the wok, add a little more of the liquid part of the coconut milk. Now add the shrimp to the vegetables and cook briefly again. Season to taste and adjust seasoning if necessary. Finally, add the pasta to the sauce and mix everything thoroughly.