Pasta Prima Vera
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Carrots||3 Medium, peeled and cut into 1/2-inch dice|
|Broccoli flowerets||2 Cup (32 tbs)|
|Zucchini||1 Small, trimmed, halved, and sliced 1/4 -inch thick|
|Red pepper||1 , cored, seeded, and julienned|
|Green pepper||1 , cored, seeded, and julienned|
|Yellow pepper||1 , cored, seeded, and julienned|
|Bowtie pasta||1 Pound (Farfalle)|
|Freshly ground pepper||To Taste|
In a large saute pan, heat the olive oil over moderately high heat.
Add the garlic and saute until softened, about 1 minute, stirring often.
Add the carrots and cook until tender, 8 to 10 minutes.
Stir and shake the pan constantly to prevent sticking.
Add the broccoli and zucchini and saute for another 3 to 4 minutes, stirring frequently.
Add the pepper and cook for 2 more minutes, stirring and shaking the pan constantly.
Season with salt and pepper to taste.
Bring a large pot of lightly salted water to a boil and cook the pasta according to package directions.
Drain well and transfer to a serving bowl.
Toss with the vegetables and season with salt and pepper.