Packed with veg and deliciously dairy-free. Check the stock is suitable if cooking for vegans, if needed. Broad beans would work well instead of the edamame, but you might want to defrost them enough first to slip off the tougher outer skins before cooking.
Step 1Heat the oil in a large pan (that has a lid) over medium-high heat and
cook the leek for 4-5min, or until
softened and lightly coloured.
Step 2Add the courgettes, pasta, stock
and large pinch of salt. Bring to the
boil and cook for 8-10min, stirring
occasionally, until the pasta is
starting to soften and the liquid
has reduced substantially.
Step 3Add the asparagus and edamame,
reduce heat to medium, cover with
a lid and cook for 5-10min, or until
the pasta and vegetables are tender
and most of the liquid has reduced.
Step 4Remove from the heat and stir in
the lemon zest and juice, most of the
herbs, the nutritional yeast, if using, and
plenty of freshly ground black pepper.
Check seasoning and serve sprinkled
with the remaining herbs.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
