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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this recipe on a bunch of fresh Dole asparagus. We like lots of veggies, so I added in a zucchini and some cremini mushrooms. I also stirred in some fresh parsley and oregano before serving. Ingredients:
8 ounces uncooked fettuccine pasta or 8 ounces spaghetti |
8 ounces asparagus, trimmed and cut into 1 inch pieces |
1 red bell pepper, cut into short thin strips (or any other color) |
1 1/2 cups carrots, shredded |
2 garlic cloves, minced |
1 1/2 teaspoons italian seasoning |
2 tablespoons olive oil |
1/4 cup parmesan cheese, freshly grated (optional) |
salt and pepper |
Directions:
1. Cook pasta as directed on package; drain.
2. Heat oil in a large skillet over medium-high heat.
3. Add asparagus, pepper, carrots, garlic, and herb seasoning to oil; cook and stir for 3-5 minutes or until tender-crisp.
4. Remove from heat; stir in pasta and cheese.
5. Serve hot.
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