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Pasta Primavera

A fantastic way to use up all of those lovely veggies in your fridge!
Print Recipe

Ingredients
  

  • Half a bunch of asparagus chopped into bite-sized pieces
  • Half of an onion sliced into strips
  • 1 red bell pepper sliced into strips
  • 1 zucchini chopped into chunks
  • Handful of cherry tomatoes
  • 1/2 cup parmesan cheese
  • 1 cup heavy cream
  • 1 pound pasta
  • Salt and Pepper to taste

Instructions
 

  • Bring water to a boil in a large pot.
  • Saute onion and bell pepper (in some olive oil) in a large skillet.
  • Add the asparagus to boiling water and cook for 5 minutes. When it is done, add the asparagus to the skillet with the onion and bell pepper.
  • Add the pasta to the boiling water and prepare according to the directions.
  • While the pasta cooks, add the zucchini and cherry tomatoes to the skillet with the rest of the vegetables. Continue to cook until the zucchini is to your liking.
  • Add the cream and parmesan cheese to the skillet with the vegetables and stir to combine.
  • When the pasta is ready, add it to the skillet and toss with the vegetables and sauce.
  • Season with salt and pepper to your liking.
  • Enjoy!