Pesto Pasta Primavera
Ingredients
- 12 oz spaghetti
- 1 cup frozen English peas
- 1 lb asparagus, cut into 2-inch pieces
- 2 small zucchini, chopped
- 2 carrots, diagonally sliced
- 3 cloves garlic, minced
- 2 Tbsp olive oil
- ¾ cup pesto
- 1½ cups freshly grated Parmesan cheese
Instructions
- Cook spaghetti according to package directions, adding peas during last 2 minutes of cooking; drain, reserving 1 cup pasta water.
- Meanwhile, sauté asparagus, zucchini, carrots, and garlic in hot oil in a large nonstick skillet until crisp-tender. Season lightly with salt and pepper.
- Combine sautéed vegetables, spaghetti with peas, and pesto in pasta pot. Add reserved 1 cup pasta water, and cook 2 minutes or until thoroughly heated and pasta is coated. Remove from heat, and sprinkle with cheese.
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