Spring Vegetable Pasta
Prep time
Cook time
Total time
Serves: 4
  • 13 oz penne pasta
  • 2 Tbsp extra virgin olive oil
  • 2 cloves garlic, crushed
  • 1 zucchini, sliced diagonally
  • 2 bunches asparagus, sliced diagonally
  • 3 small yellow bell pepper, sliced lengthwise
  • 1 cup cooked, shelled fava beans (or lima beans)
  • ½ cup green olives, pitted and sliced
  • ½ cup Italian parsley leaves
  1. Cook pasta according to package directions. Drain and keep hot.
  2. While pasta is cooking, heat oil in a wok or frying pan. Add garlic and zucchini. Stir-fry for 2 minutes. Add asparagus, bell pepper and beans. Stir-fry for another 2 minutes.
  3. Combine vegetables with hot pasta. Serve in four bowls, each topped with olives and parsley.