Spring Vegetable Pasta

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Clean Eating Online
Spring Vegetable Pasta
Author: Clean Eating Online
Prep time:
Cook time:
Total time:
Serves: 4
[url href=”https://cleaneatingonline.com/wp-content/uploads/2013/07/zucchini-1.jpg”][img src=”https://cleaneatingonline.com/wp-content/uploads/2013/07/zucchini-1-300×200.jpg” alt=”” width=”300″ height=”200″ class=”aligncenter size-medium wp-image-2798″][/url]
Ingredients
  • 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)
  • 1/2 cup green olives, pitted and sliced
  • 1/2 cup Italian parsley leaves
Instructions
  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.