Spring Primavera

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.

• Ready In: 30 mins
• Serves: 4

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.