Pasta Primavera

By klgettins

Ingredients

• 12 oz penne pasta
• 1-2 tbsp. olive oil
• 4 garlic cloves, minced
• 2 bell peppers (red, orange, or yellow), cut into strips
• 3-4 carrots, cut into 1" strips
• 2 zucchini squash, cut into 1" strips
• 8 stalks asparagus, ends trimmed and cut into 2" pieces
• 1 - 15 oz can roasted diced tomatoes in juice
• 1 cup vegetable stock
• 1 cup loosely packed fresh basil leaves, chopped, plus more for garnish
• 2 tbsp minced fresh parsley
• 12 olives, pitted & chopped
• pinch of red pepper flakes
• salt and pepper to taste

Preparation

Step 1

Cook the pasta al dente.

In a large saute pan, heat oil over medium-high heat. Add the garlic and cook until lightly browned.

Add bell pepper, carrots, zucchini, and asparagus. Sauté for about 10 minutes until veggies are tender but still crispy.

Reduce heat to low and add tomatoes and vegetable stock. Stir well to combine.

Once everything is heated through, add the olives, basil, parsley, red pepper flakes, and salt and pepper. Turn off the heat and add the pasta, tossing well to combine.