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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