Pasta Primavera

It's spring! Well, not technically, and there are still 2-ton piles of snow stacked prominently in every parking lot in the city, but Easter candy is on the shelves and it was 45 degrees out today, so I'm calling it. And what better way to celebrate spring than with a vegetarian dish that's named after it?

You can use many different kinds of fresh vegetables in this - sliced red and yellow bell peppers, little mushrooms, etc. Just be sure to dice them into bit sized pieces and saute them so that they're tender to the bite. Have fun!

1/2 lb small pasta shapes (shells, elbows, etc)

2 bunches green onions, sliced thin

1 lb asparagus, tips and 1-2 inches of the stalk sliced into bite-sized pieces (about 1/2 inch)

1/2 c. frozen green peas

3-4 cloves garlic, finely diced

2 tsp Italian herb blend or sweet basil and a dash of rosemary

1 can diced tomatoes

1 can cannelli or other white beans, drained but not rinsed

1/2 c. shredded mozzarella cheese

1/4 c. shredded parmesan cheese

4 T olive oil

salt and pepper to taste

dash cayenne pepper (optional)

While pasta is cooking, saute green onions and asparagus in olive oil in a large frying pan (preferably non-stick) over medium-low heat until they are crisp-tender. Add garlic and saute another 2-3 minutes on low. Add tomatoes, spices, peas, and beans, and heat through. Add cooked, drained, hot pasta, and stir to coat. If it is too soup, continue to simmer for a few minutes on med-low until some liquid has evaporated. Do not get it too dry, you want a sauce on the pasta. Sprinkle with your shredded cheese and cover the pot for a few minutes until the cheese is melted.

Check out Jules version of Pasta Primavera over here