Name: Hearty Vegetable Pasta
Yield: Makes 4 servings.
Cuisine: Pasta
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

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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. Fresh, top-quality ingredients make all the difference!

Becky Luigart-Stayner

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.