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Hearty Vegetable Pasta

Photo Credit
Becky Luigart-Stayner
The Editors
Yield
Makes 4 servings.
Category
Pasta
Course
Lunch
Main Dish
Credit
Cooking Fresh with The Old Farmer's Almanac
Sources
Cooking Fresh With The Old Farmer's Almanac
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This Hearty Vegetable Pasta is simple and fresh, using vegetables straight from the garden or market—including zucchini, peppers, and tomatoes. If possible, grate fresh Parmesan cheese on top. Fresh, top-quality ingredients make all the difference!

Ingredients
1 package (9 ounces) fresh fettuccine
2 tablespoons olive oil
1 zucchini, sliced into half moons
1/2 pound asparagus, tough ends removed and cut into 1-inch pieces (if using thick spears, cut in half lengthwise)
1-1/2 cups sliced red and yellow bell pepper
3 cups red and yellow grape tomatoes, halved
3 cloves garlic, minced
1/4 cup pitted Kalamata olives, halved (optional)
1/4 cup chopped fresh Italian parsley
salt and freshly ground black pepper, to taste
small fresh basil leaves, for garnish
Parmesan cheese, for garnish
grated lemon zest, for garnish
Instructions

Cook pasta according to package directions, reserving 1/4 cup of pasta cooking water; set aside.

In a skillet over medium-high heat, warm oil. Add zucchini, asparagus, and bell peppers. Cook for 4 to 5 minutes or until vegetables are crisp-tender and lightly browned. Add tomatoes, garlic, olives (if using), and parsley and cook for 2 minutes. Add pasta and reserved cooking water; season with salt and pepper. Cook for 1 minute or until thoroughly heated. Serve garnished with fresh basil leaves, Parmesan, and lemon zest.

 

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The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

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Comments

Jeannie Hubbard (not verified)

6 years 3 months ago

Hello Farmer's Almanac

This recipe looks inviting & delicious but I would really like to see the nutritional value listing calories, fat & trans fat, carbs, cholestorol, protein etc. for this recipe.

Regards
Jeannie Hubbard

This recipes look really good. I cant wait to try these recipes. I will say this today generation worries to much about calories and counting and carb. We grew up.loving good food enjoying good food and knowing how to still mantain our weight natural by eating when your full get up away from the table . Save your left overs . Freeze left overs for another time .. always eat three apples a day .