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.