Wild garlic noodles with green asparagus and zucchini

Ingredients for 2 servings:

• 300 g pasta (wild garlic pasta), rolled
• 6 stalk(s) asparagus, green
• 1 zucchini
• 2 spring onions
• 2 garlic cloves
• 0.1 liter of sparkling wine (e.g. Bahlinger Silberberg Spätburgunder Weißherbst)
• e.g. water, hot
• 1 tsp coconut oil
• Salt and pepper, black, from the mill
• ½ tsp Vegeta
• Parmesan in a piece

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Healthy taste explosion – a delight for both the eyes and the palate

Boil water for the pasta. Halve the zucchini lengthwise and slice. Peel the lower third of the asparagus (if necessary) and cut into bite-sized pieces. Cut the spring onions into approximately 1 cm slices. Heat the coconut oil in a large pan and sauté the spring onions. Then add the asparagus and zucchini and fry for a few minutes. Just before deglazing, add the crushed garlic to the pan. Deglaze with half of the sparkling wine and let it reduce slightly. Then add hot water as needed, the rest of the sparkling wine, salt, pepper, and Vegeta. Simmer uncovered, adding more sparkling wine if desired. Now you can add the pasta to the boiling salted water; then everything will be done at the same time. Serve the pasta with the sauce and grate Parmesan cheese over it. Tip: Be sure to enjoy the sparkling wine that has already been opened.