Spring Vegetable Pasta

Spring Vegetable Pasta

Vegetarian penne pasta with a fresh mixture of vegetables, olives and herbs - yum!

Rating:

4 stars 4 stars 4 stars 4 stars (35 ratings made) Rate
Serves: 4 person(s) Change

Preparation Time: 10 mins
Cooking Time: 14 mins

High-Fiber Recipe High-Calcium Recipe Quick And Easy Recipe Dairy-Free Recipe

Ingredients Convert to Imperial

  • 371.43 g dry penne pasta (preferably whole wheat)
  • 2 Tbsp extra light olive oil
  • 2 cloves garlic, crushed
  • 1 zucchini, sliced diagonally
  • 2 bunches asparagus, sliced diagonally
  • 3 small yellow bell pepper, sliced lengthwise
  • 1 cup cooked, shelled fava beans (or lima beans)
  • 1/2 cup green olives, pitted and sliced
  • 1/2 cup Italian parsley leaves

Directions:

Cook pasta according to package directions. Drain and keep hot.

While pasta is cooking, heat oil in a wok or frying pan. Add garlic and zucchini. Stir-fry for 2 minutes. Add asparagus, bell pepper and beans. Stir-fry for another 2 minutes.

Combine vegetables with hot pasta. Serve in four bowls, each topped with olives and parsley.

Thanks to Fresh Finesse