Recipe: Seasonal Vegetable Pasta Primavera

Your choice of fresh vegetables and great pasta make for one delicious meal.

Seasonal Vegetable Pasta Primavera

(Makes 4 servings)

• 8 ounces pasta, cooked and drained but not rinsed
• 1/3 cup olive oil
• 2 cloves garlic, minced
• 1 red bell pepper, cut in strips
• 1 medium onion, cut in slivers
• 6 plum tomatoes, diced
• 1 bunch asparagus, cut in 2-inch slices
• 1 cup broccoli florets
• salt to taste
• 1/4 cup fresh basil leaves, chopped
• 1/3 cup fresh Italian parsley, chopped
• Grated Parmesan, for sprinkling

Preparation:
Heat olive oil in large saucepan over medium-low heat. Cook garlic, pepper strips, and onion for 3-4 minutes. Add tomatoes, asparagus, broccoli, and salt. Bring to boil, then reduce to medium and cook until asparagus and broccoli are tender-crisp, about 10 minutes. Stir in basil and parsley. Toss and serve immediately over cooked pasta. Sprinkle with Parmesan if desired.

Note: Substitute vegetables with your favorites, and for added protein, toss in grilled chicken or tofu.