Recipe for Hearty Vegetable Pasta | Almanac.com

Hearty Vegetable Pasta

Photo Credit
Becky Luigart-Stayner
Makes 4 servings.
Cooking Fresh with The Old Farmer's Almanac
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This Hearty Vegetable Pasta is simple and fresh, using vegetables straight from the garden or market—including zucchini, peppers, and tomatoes. If possible, grate fresh Parmesan cheese on top. Fresh, top-quality ingredients make all the difference!

1 package (9 ounces) fresh fettuccine
2 tablespoons olive oil
1 zucchini, sliced into half moons
1/2 pound asparagus, tough ends removed and cut into 1-inch pieces (if using thick spears, cut in half lengthwise)
1-1/2 cups sliced red and yellow bell pepper
3 cups red and yellow grape tomatoes, halved
3 cloves garlic, minced
1/4 cup pitted Kalamata olives, halved (optional)
1/4 cup chopped fresh Italian parsley
salt and freshly ground black pepper, to taste
small fresh basil leaves, for garnish
Parmesan cheese, for garnish
grated lemon zest, for garnish

Cook pasta according to package directions, reserving 1/4 cup of pasta cooking water; set aside.

In a skillet over medium-high heat, warm oil. Add zucchini, asparagus, and bell peppers. Cook for 4 to 5 minutes or until vegetables are crisp-tender and lightly browned. Add tomatoes, garlic, olives (if using), and parsley and cook for 2 minutes. Add pasta and reserved cooking water; season with salt and pepper. Cook for 1 minute or until thoroughly heated. Serve garnished with fresh basil leaves, Parmesan, and lemon zest.


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