Lemon and olive pasta with fish Recipe | New Idea

Ingredients

• 300 g farfalle pasta
• 4 x 125 g thin skinless white fish fillets, bones removed
• Salt and pepper, to taste
• ⅓ cup olive oil
• 2 zucchini, thinly sliced
• 1 red capsicum, finely chopped
• 1 bunch fresh asparagus, trimmed, cut into 2 cm lengths
• ¼ cup sliced Kalamata olives
• 2 cloves garlic, crushed
• 1 tbsp finely grated fresh lemon rind
• ½ cup finely chopped fresh parsley