Garganelli with Asparagus and Zucchini Ragù

Here is the recipe to prepare delicious garganelli with asparagus and zucchini ragù, a spring-like and flavorful dish.

Ingredients

• 400 g of garganelli (or short pasta of your choice)
• 300 g of fresh asparagus
• 2 medium zucchini
• 1 small white onion
• 2 tablespoons of extra virgin olive oil
• 200 ml of tomato passata
• Salt and pepper to taste
• Grated cheese (Parmesan or Parmigiano) for serving
• A few fresh basil leaves for garnish (optional)

Preparation

1. Clean the asparagus by removing the tougher end of the stem, then cut them into rounds leaving the tips whole. Wash and cut the zucchini into small cubes.

2. Finely chop the onion and sauté it with the extra virgin olive oil in a large pan. When the onion becomes translucent, add the asparagus and zucchini, letting them cook for 5-7 minutes until they start to soften.

3. Pour the tomato passata into the pan with the vegetables, season with salt and pepper to taste. Let the vegetable ragù cook over medium-low heat for about 15-20 minutes, until the vegetables are well cooked and the sauce has thickened.

4. Meanwhile, bring a pot of salted water to a boil to cook the garganelli. When the water boils, cook the pasta according to the package instructions for al dente texture.

5. Drain the pasta and add it to the pan with the asparagus and zucchini ragù, stirring well to coat and combine with the sauce.

6. Serve hot with a sprinkle of grated cheese and, if desired, garnish with a few fresh basil leaves.

Fun Fact

Garganelli are a pasta shape typical of Emilia-Romagna and are recognizable by their ridged tubular form, obtained by rolling the pasta onto itself using a special tool called a comb. The asparagus and zucchini ragù is a spring variation of the classic meat ragù, light and colorful, perfect for bringing seasonal flavors to the table.