Hearty Vegetable Pasta

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Find more ways to use your fresh from the garden or market produce in Cooking Fresh with The Old Farmer’s Almanac.

Photo Credit:

Becky Luigart-Stayner

Ingredients

1 package (9 ounces) fresh fettuccine

2 tablespoons olive oil

1 zucchini, halved lengthwise and sliced

1⁄2 pound asparagus, tough ends removed and cut into 1-inch pieces (if using thicker spears, cut in half lengthwise)

1-1⁄2 cups sliced red and yellow bell pepper

3 cups grape tomatoes (red and yellow), halved

3 cloves garlic, minced

1⁄4 cup pitted Kalamata olives, halved (optional)

1⁄4 cup chopped Italian parsley

salt and freshly ground pepper, to taste

small fresh basil leaves

shaved Parmesan cheese

lemon zest

Instructions

Cook the pasta according to the package directions, reserving ¼ cup of the pasta cooking water; set aside.

Heat the olive oil in a large skillet over medium-high heat; add the zucchini, asparagus, and bell pepper. Sauté for 4 to 5 minutes or until the vegetables are crisp-tender and lightly browned. Add the tomatoes, garlic, olives, if desired, and parsley; cook for 2 minutes. Add the pasta and reserved cooking water; season with salt and pepper, to taste. Cook for 1 minute or until thoroughly heated. Serve with fresh basil leaves, Parmesan cheese, and lemon zest.