Spring Vegetable Pasta 

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Penne pasta with a fresh mixture of spring vegetables; zucchini, asparagus, capsicum and green olives.

Suggestions:

Use your favourite type of pasta.

Ingredients:

375 g penne pasta

2 Tbsp olive oil, extra light

2 cloves garlic, crushed

1 zucchini, sliced diagonally

2 bunches asparagus, sliced diagonally

3 small yellow capsicum, sliced lengthwise

1 cup shelled broad beans

1/2 cup green olives, pitted and sliced

1/2 cup Italian parsley leaves

Directions:

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

Heat oil in a wok. Add garlic and zucchini. Stir-fry for 2 minutes. Add asparagus, capsicum and broad beans. Stir-fry for a further 2 minutes.

Combine vegetables with hot pasta. Serve in four bowls. Top each serving with olives and parsley.

Variations:

Also delicious topped with low-fat fetta cheese. Nutritional information doesn't include variation.

Author:

Fresh Finesse

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