Pasta Primavera

This was a nice spring dish with lots of fresh, colorful veggies! There wasn't really any sauce on it, so it was a little dry as left overs, but with some vegan parmesan cheese and red pepper flakes sprinkled on it, it was really good for dinner! =)

Pasta Primavera

makes 4 servings

Ingredients:

1 lb tricolor rotini

2 Tbsp olive oil

1 medium red or yellow bell pepper, cut into 1/2-inch strips

2 garlic cloves, minced

1 small zucchini, halved lengthwise and cut into 1/4-inch slices

8 thin asparagus spears, tough ends trimmed and cut into 2-inch lengths

1 small bunch green onions, chopped

salt and freshly ground black pepper

2 Tbsp minced fresh basil

2 Tbsp minced fresh flat-leaf parsley

 

Directions:

1. In a large pot of boiling salted water, cook the rotini over medium-high heat, stirring occasionally, until al dente, about 10 minutes.

 

2. In a large skillet, heat the oil over medium heat, ad the bell pepper and garlic, and cook 4 minutes, until slightly softened. Add the zucchini, asparagus, and green onions and cook until tender, about 7 minutes longer. Season with salt and pepper to taste and keep warm. 

 

3. Drain the pasta well and transfer it to a large serving bowl. Add the cooked vegetables, along with the basil, and parsley. Toss gently and serve immediately.