Ingredients

The following ingredients have 4 Servings
  • 8 ounces dried pasta ((capellini works well, any variety will work))
  • 8 ounces asparagus spears, (trimmed and cut into 1-inch pieces)
  • 2 tablespoons olive oil, (plus a dash more, for tossing the pasta)
  • 1 medium onion, (diced)
  • 2 medium carrots, (chopped)
  • 3 garlic cloves, (minced)
  • 1/2 cup dry white wine
  • 1/2 cup light coconut milk
  • 2 tablespoons lemon juice
  • 1 small zucchini, (chopped)
  • 1 cup julienne cut sun-dried tomatoes
  • 1 cup frozen peas, (thawed)
  • 1/2 cup fresh basil, (chopped)
  • 1/2 cup fresh parsley, (chopped)
  • 3/4 teaspoon salt, (or to taste)
  • Black pepper to taste
  • Crushed red pepper flakes, to taste

Instruction

  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. 2 minutes before the pasta is done cooking, add the asparagus. 
  • When the pasta and asparagus are done, drain them together into a colander. Return them to the pot and toss with a dash of olive oil.
  • While the pasta cooks, coat the bottom of a large pot with 2 tablespoons of olive oil and place it over medium heat. When the oil is hot, add the onion and carrot. Sauté for about 8 minutes, until the carrot begins to soften.
  • Add the garlic and sauté 1 minute more, until very fragrant.
  • Add the wine, coconut milk, lemon juice, zucchini and sun-dried tomatoes. Simmer for about 4 minutes, stirring occasionally, until the zucchini softens and the alcohol has cooked off.
  • Stir in the peas, and then add the pasta and asparagus to the pot. Toss a few times to distribute the veggies, then remove the pot from heat.
  • Stir in the basil and parsley, then season with salt, pepper and red pepper flakes.
  • Divide onto plates and serve.