Pasta Primavera

YUM, fresh, light and so flavorful. My dearest Jessica and I thoroughly enjoyed this

6 oz Big shell pasta

3 TBS olive oil

2 cloves garlic minced

1 tsp red pepper flake

1 small yellow squash sliced in half then cut into half moons

1 small zucchini cut in half then sliced into half moons

8 oz asparagus, trimmed and cut into 1" pieces

1 Bell pepper, sliced into strips

4 oz green beans trimmed and cut into 1" pieces

2 cups cherry tomatoes

1/4 fennel bulb grated as well as about 1 TBS chopped fennel fronds

2-3 TBS lemon juice

1 TBS chopped fresh mint

OPTIONAL 

fresh shredded Parmesan Reggiano

Cook pasta according to package directions, al dente

In a large skillet heat oil with garlic and red pepper flake, add green beans and cook 2 minutes, then add asparagus, pepper and squash and cook just until crisp tender 5 minutes or so. Toss all ingredients together in a serving bowl. 

We chose to add the cheese, this was SO scrumptious! Very spring and delicious flavor notes