Ingredients
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2 carrots, medium, scraped and cut into thin strips
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1/2 cup frozen English peas
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1 small sweet red pepper, cut into thin strips
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3 tablespoons olive oil
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1/2 lb fresh asparagus tips
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2 medium zucchini, sliced into 1/4 inch slices
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4 roma tomatoes, chopped
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1 (12 ounce) package linguine or 1 (12 ounce) package fettuccine pasta
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1/2 cup grated parmesan cheese
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1/4 cup fresh parsley, chopped
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1/4 cup olive oil
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2 1/2 tablespoons lemon juice
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1 teaspoon salt
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1/4 teaspoon white pepper, ground
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1 cup broccoli floret
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1 small sweet green pepper, cut into thin strips
Instructions
- Place water on to boil for pasta -- add a tsp of olive oil to keep it from sticking. Once the water reaches a boil, add pasta. Cook according to package directions.
- Meanwhile, cook carrot in a small amount of boiling water for 1 minute. Add broccoli and peas; cook 2 minutes. Drain and set aside.
- Saute peppers in 3 tbsp olive oil for 1 minute. Add asparagus tips and zucchin, and saute for 2 minutes or until vegetables are crisp-tender. Remove from heat; add reserved carrot mixture and tomato. Set aside.
- Drain pasta. Place in a serving dish. Add vegetable mixture, parmesan cheese, and remaining ingredients. Toss gently.