Sweet asparagus spears, earthy zucchini and fragrant dill make this quick pasta a springtime delight. Add smoky salmon, a squeeze of lemon and a dash of cream and you have a sophisticated and satisfying meal in a matter of minutes.
Bring a saucepan of salted water to the boil for the pasta. Meanwhile, coarsely grate zucchini. Finely zest lemon. Crush garlic. Snap woody ends from asparagus and discard. Cut asparagus into thirds.
Cook pasta in a saucepan of salted, boiling water for 10 minutes or until al dente. Drain, reserving 60ml (¼ cup) pasta cooking water. Set aside. While the pasta is cooking, continue with step 3.
Heat oil in a frypan over medium-high heat. Add asparagus and cook for 2 minutes or until starting to soften. Add zucchini, lemon zest and garlic and cook for a further 30 seconds or until fragrant.
Add cream, most of the parmesan (reserving some to serve) and reserved pasta water to the pan and bring to a simmer. Cook for 2 minutes or until slightly reduced.
Flake salmon into large pieces, discarding the skin, and add to pan. Cut lemon into wedges.
Add baby spinach leaves and pasta to pan and cook, stirring, for 1–2 minutes or until spinach has wilted. Season with salt and pepper. Roughly chop dill and stir through pasta. Divide pasta between bowls and sprinkle with remaining parmesan and black pepper. Serve with lemon wedges.