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Pasta with zucchini, asparagus and honey (recipe also in English on OPSD blog). A quick and easy asparagus and zucchini pasta recipe with toasted almonds and honey for a healthy and delicious dish!
CUCINA: Italian
  • 320 g of penne (preferably Spelt Lentil Quinoa Penne Sgambaro)
  • 350 g of zucchini
  • 12 zucchini flowers
  • asparagus tips, as needed
  • 1 Tropea Spring onion
  • 2 tablespoons of extra virgin olive oil
  • flakes of Parmesan cheese, as needed
  • fresh basil
  • toasted almonds, as needed
  • honey
  • salt and pepper to taste
  1. Boil the asparagus in salted water for about 5 minutes.
  2. Then, put them immediately in a bowl filled with iced water to stop cooking and fix colour.
  3. Cut into thin rounds some of their stems and cut in half, lengthwise, some of their tips.
  4. Keep the other tips intact.
  5. Discard the ends from the zucchini, wash and slice them into rounds.
  6. Slice the Spring onion into thin rounds.
  7. In a large non-stick pan, heat a couple of tablespoons of oil. Add the onion and sauté until slightly softened and fragrant.
  8. Add the zucchini and cook over a low heat, stirring frequently with a wooden spoon so that they don’t burn.
  9. Season to taste with salt and pepper.
  10. Remove the pistils from the zucchini flowers and then cut them into thin strips.
  11. Add the asparagus and the zucchini flowers to the sauce and cook for some more minutes.
  12. Fill a pot with abundant water and put it on the stove. When the water boils, add a generous pinch of salt and cook the pasta as indicated on the package.
  13. Drain with a colander and pour the pasta into the pan with the sauce.
  14. Stir to combine all the ingredients and add one or two tablespoons of cooking water if necessary.
  15. Add the basil, finely minced, the flakes of Parmesan cheese and some toasted almonds.
  16. Drizzle with warm honey and serve immediately.
  17. Enjoy your meal!
Recipe by OPSD Il gustoso food blog at