Spring Primavera (Pasta Salad W Veggies)

By vanderwiel72000

Ingredients

• 2 large zucchini, or 1 LB baby zucchini, cut in 1/2 inch pieces
• 4 cloves garlic, roughly chopped
• 2 TBLSP olive oil
• 1/2 LB bow-tie pasta
• 1/2 LB asparagus, cut into 2 inch pieces
• 1 cup frozen peas
• 1/4 cup chopped chives
• 3 TBLSP chopped flat leaf parsley
• 1 TBLSP lemon zest
• 1/2 cup grated Parmesan

Preparation

Step 1

Heat oven to 400. Toss zucchini and garlic with 1 TBLSP olive oil. Spread mixture evely on a rimmed baking shet and roast, stirring once, until zucchini is tender, about 15 minutes. Meanwhile, cook pasta according to package directions, adding asparagus and peas 3-4 minutes before it is done. Drain, reserving some past water and transfer to a large bowl. Toss pasta mixture with the zucchini, garlic, chives, parsley, zest, Parmesan and 1 TBLSP olive oil. Add 2-4 TBLSP of reserved pasta water.

Top with Parmesan. Serves 4.