Pasta Primaver

Serves 4

• INGREDIENTS

• 1lb of spaghetti

• 2 Tbls of extra virgin olive oil

• 1 Tbls of butter

• 2 cloves of garlic, chopped

• 1 medium size zucchini, diced

• 1 yellow onion, chopped

• 10 stalks of asparagus, cut into pieces

• 1/2 cup of broccoli florets

• 10 string beans

• 2 carrots, sliced

• 1/2 cup of peas

• 15oz can of diced tomatoes

• 1/4 cup of flat leaf parsley, chopped

• 1/2 tsp of dried basil

• 1/2 tsp of dried or oregano

• 1/4 tsp of dried thyme

• 1/2 tsp of salt

• 1 tsp of freshly grated black pepper

• 1/2 tsp of crushed red pepper flakes

• Fresh grated parmesan cheese

   

  PREPARATION

• 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 sauté 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.