Spring Vegetable Pasta
Vegetarian penne pasta with a fresh mixture of vegetables, olives and herbs - yum!
Ingredients
- 13 oz 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.