Courgette, Spinach and Asparagus Pasta Salad With Apetina® Citrus and Herbs

  • Cook: 30 min
  • Servings: 1


  • 1 courgette , cut into 1cm slices
  • 2 tsp vegetable oil
  • 150 g fine green asparagus , cut into 2cm lengths
  • 100 g fusili pasta
  • Handful of spinach
  • 1 tsp good quality balsamic vinegar (optional)
  • Half a pack of Apetina® Citrus and herbs
  • salt and pepper to season

Preheat your oven to 180°C/ 160°C fan/ gas mark 4.

In a large ovenproof frying pan heat the vegetable oil over a med-high heat. Fry the courgette slices for 2-3 minutes on each side then place the pan in the oven and cook for 10 minutes.

In the same pan, add the asparagus and cook for a further 10 minutes. Remove from the oven, season and set aside.

Meanwhile prepare a large pan of hot water with a generous amount of salt. Cook the pasta according to pack instructions. Drain, refresh in cold water, drain again then tip into a large bowl.

Add the courgette, asparagus, spinach and balsamic vinegar to the bowl of pasta, and season lightly with salt and pepper. Finally, top with half of the Apetina® Citrus and Herbs – along with oil from the pack – and toss lightly before serving.


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