Hearty Vegetable Pasta

Recipe for Hearty Vegetable Pasta
Becky Luigart-Stayner


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


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.



Makes 4 servings.

Reader Comments

Leave a Comment


Hello Farmer's Almanac

This recipe looks inviting & delicious but I would really like to see the nutritional value listing calories, fat & trans fat, carbs, cholestorol, protein etc. for this recipe.

Jeannie Hubbard