Shelly's Recipe

SPRINGTIME PASTA PRIMAVERA

Category: Pasta

1 package whole grain spaghetti, cooked al dente and drained
1 cup green beans, ends trimmed and sliced into 1-inch pieces
1 cup red or green peppers, sliced
1 cup broccoli florets
1 cup thin asparagus tips and stalks, sliced into 1-inch pieces
1 cup zucchini or yellow squash, sliced
1 cup mushrooms, sliced
1/4 cup olive oil, divided
3 garlic cloves, minced
1/2 cup diced onion
1 cup Parmesan cheese, freshly grated
1/3 cup fresh parsley, finely chopped

While spaghetti is cooking, steam green beans, peppers, broccoli, asparagus, zucchini and mushrooms in microwave until tender-crisp.

While vegetables are steaming, heat 3 tablespoons of olive oil in a large saucepan; add onion and garlic and cook until soft. Add steamed vegetables to saucepan and mix with onions and garlic; remove from heat.

Add vegetables to pot containing drained pasta. Drizzle with remaining olive oil and sprinkle with Parmesan cheese. Divide evenly into 6 bowls and sprinkle with parsley. Serve immediately.