Radiatore with Sun Dried Tomato Pesto, Asparagus and Zucchini

This dish is pretty self explanatory! It has a few ingredients, its minimalistic, delicate and delicious.

1 pound radiatore
1 bunch (around 15) fresh asparagus, chopped into 2″ pieces. I found really tender asparagus, So I used most of them with very little thick and tough stem. So check your asparagus to figure out how much of it you can use. You want to discard the bottom 3-4 inches of tough stem.
2 medium sized zucchini, sliced into think rounds
3 cloves garlic, minced or grated
3 dried red chillis or 1 tbsp crushed red pepper flakes, whatever you have
3 tbsp extra virgin olive oil
3 tbsp sun dried tomato pesto (I used my favorite store bought brand)
1 tsp salt
1/3 cup scallions/green onions , finely chopped

Bring a large pot of water to a boil, salt it and add the pasta. Cook until al dente (around 7 minutes). Reserve a cup of the pasta cooked water. Drain the rest and put the pasta back into the pot with 1/4 cup of the pasta water.

Heat the oil in a pan over medium heat and add the garlic. Saute for a few seconds and add the sliced zucchini. Turn the heat on high and spread the zucchini around evenly so the bottom gets roasted and golden brown. Make sure you keep moving them around to avoid the bottom burning and evenly brown all the zucchini pieces. You nose will be in garlic/olive oil heaven by now!

Add the asparagus, sun dried tomato pesto, red chillies and salt. Mix them all well and saute for a minute until the asparagus softens a bit but is still bright green and crisp to the bite. Pour in the rest of the reserved pasta water to scrape any brown bits of yumminess in the bottom of the pan. Let this reduce and simmer for 4-5 minutes.


Transfer this mixture to the pasta, toss them together thoroughly and check for seasoning.  Top with scallions and serve.



  1. Absolutely love combing pasta with Indian vegetables and spices. I wonder why this isn’t popular in India too! One of my favourites is mixing cooked rotini and asparagus with mildly fried coconut shavings, a dash of mustard seeds and fenugreek, with tamarind juice and soya sauce. Sometimes I add tomato puree for a soupy taste.

    I also like pasta cooked (microwaved) and subsequently fried with potatoes and onions, with a dash of garam masala and hing. I am tempted to try this dish too, will let you know whether it regales us time-constrained bachelors, sometime!


  2. Oh, that pasta fried with potato and onions is something I make very often!! this is quite a coincidence, I will put up that recipe soon!
    I am also going to try out your rotini/asparagus/coconut/fenugreek thing. it sounds really interesting : )


  3. The zucchini is a bit overcooked for my taste. It might leave the pasta a bit too soggy. Otherwise, seems pretty good.


  4. I understand you may like thickly cut zucchini pieces and yes I did slice them thin so they get better roasted with the garlic.
    The pasta was not soggy at all, it was al dente, perfectly drenched in just the right amount of sun dried tomato pesto with crisp asparagus.

    But thank you for dropping by and leaving your comments.


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