Pasta Primavera

Pasta primavera is a dish that consists of pasta and fresh vegetables with the focus on the vegetables themselves. This classic dish actually originates from America and can include almost any kind of vegetable, but cooks tend to stick to firm, crisp vegetables like broccoli, peas, zucchini, squash, onions, bell peppers and tomatoes.

Ingredients (Serves 4)

• 16 oz. of whole-grain pasta (Your choice)
• 1 1/2 carrots, julienned or shredded
• 1/2 cup celery, diagonally sliced
• 3 cloves garlic, minced
• 1 small zucchini, sliced thin
• ½ pound cherry tomatoes
• 1 red pepper, sliced thin
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 tablespoon extra-virgin olive oil

Directions

1. Cook pasta according to directions.
2. Meanwhile, cook carrots, celery and red pepper in 2 tablespoons of olive oil in a covered pan over medium heat for 10 minutes, stirring occasionally.
3. Add garlic and zucchini and cook, covered, for another 10 minutes. Stir in remaining ingredients. Cover and simmer for 10 minutes or until carrots are tender.
4. When pasta is almost done to al dente, add to the veggies and finish cooking in the sauce.
5. Mix the vegetables & herbs with the sauce mixture and serve.