Spaghetti Mille Verdure

Preparation:

Preparation: The asparagus and peas must already be boiled. Peel the courgettes and wash them, dry them and cut them into small pieces. Heat 30 g of butter in a pan and brown the courgettes until they are tender but do not fall apart. If necessary, add a little water during cooking. Salt and pepper. Carefully wash the asparagus, remove the stems and boil the tips in salted water, then drain them well. Cut the artichokes into small wedges. Peel the shallots and chop them finely. In a pan, sauté the shallots with the remaining butter and a drizzle of oil. Add the asparagus tips, peas, artichokes and courgettes with their sauce, brown everything over low heat for a couple of minutes, taste and season with salt, cover, lower the heat and cook another eight minutes . Flavor with a grind of pepper. Bring plenty of salted water to the boil and add the spaghetti. Drain them al dente and season them with the vegetables. Mix and sprinkle with grated Parmesan. Recommended wine: Squinzano.