By Clodagh McKenna
- 500g fussili pasta
- 1 courgette, cut into strips
- 12 asparagus, cut into thirds
- juice and zest of 1 lemon
- 2 cloves of garlic, crushed
- 200g feta, crumbled
- 1 tbsp fresh mint
Place a large saucepan of water over a high heat, season with salt and bring to the boil. Stir in the fusilli pasta, and cook for 10 minutes.
While the pasta is cooking, place a grill or frying pan over a medium heat and add a drizzle of olive oil. Once the pan is hot, add in the courgettes, followed by the asparagus, season with salt and pepper. Toss and cook for 3-4 minutes. After 2 minutes, sprinkle the garlic, lemon zest and juice over the vegetables.
Drain the pasta, and add them to the pan of vegetables, along with the feta cheese. Toss for a minute over the heat so that the feta becomes creamy and coats the pasta and vegetables.
Just before serving sprinkle over chopped fresh mint.