Hearty Vegetable Pasta

Recipe for Hearty Vegetable Pasta
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.

 

Yield: 

Makes 4 servings.

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