Shelly's Recipe

PASTA PRIMAVERA

Category: Pasta

1 lb spaghetti
2 tbsp olive oil
1 tbsp butter
2 cloves garlic, chopped
1 medium size zucchini, diced
1 yellow onion, chopped
10 stalks asparagus, cut into pieces
1/2 cup broccoli florets
10 string beans
2 carrots, sliced
1/2 cup peas
1 (15 oz) can diced tomatoes
1/4 cup flat leaf parsley, chopped
1/2 tsp dried basil, oregano, salt and crushed red pepper flakes
1/4 tsp dried thyme
1 tsp freshly grated black pepper
Fresh grated parmesan cheese

Separately blanch the broccoli, string beans, carrots and asparagus until almost tender. Place the greens in an ice bath to retain color and stop the cooking process.

In a large frying pan saute the garlic in the butter and olive oil for 2 minutes. Add the zucchini and onions and cook until tender. Add the asparagus, broccoli, string beans, carrots and peas and heat through. Add the diced tomatoes, parsley, basil, oregano, thyme, salt, black pepper and red pepper and simmer for around 5 to 10 minutes.

In a large pot bring 6 quarts of salted water to a boil. Cook the spaghetti for about 8 to 10 minutes until al dente. Drain the pasta, plate and top with vegetables and parmesan cheese. Serves 4