Pasta Primavera

Adapted from Better Homes and Gardens.

Pasta primavera is a pasta dish that focuses as much on the vegetables as it does the pasta. The carrots and zucchini were our favorite part of this meal, and the almonds add a nice crunch. We're bookmarking this recipe to replicate in the spring when we'll be able to use more fresh ingredients from our local farmer's market, but even with the veggies from the store it turned out to be a great meal!

Ingredients:

• 1¾ cups bow-tie pasta (or pasta of choice)
• 8 oz. baby carrots, chopped
• 1 tbsp. olive oil
• 8 oz. green beans
• ½ cup chopped onion
• ¾ cup chicken broth
• 2 cloves garlic, minced
• 1 medium zucchini, halved lengthwise and sliced ¼-inch thick
• 1 tsp. dried basil (or 2 tbsp. fresh, chopped)
• ¼ tsp. salt
• ¼ cup sliced almonds
• Ground black pepper, to taste
• Parmesan cheese, to taste (optional)

Directions:

Cook pasta according to package directions.

Meanwhile, heat olive oil in a large skillet. Stir in carrots and cook for 5 minutes. Add green beans, onion, chicken broth, and garlic. Reduce heat to medium-low and simmer for 3 minutes, stirring occasionally. Stir in zucchini. Continue simmering for 5 minutes or until vegetables and tender and crisp, stirring occasionally.

Combine pasta with veggies, basil, and salt and toss. Sprinkle almonds, parmesan, and pepper over the pasta.

Yield: 4 servings