Pasta Primavera Recipe

This springtime pasta dish is simple to make with garlic pieces, fleur de sel and crushed black pepper. Asparagus, squash and red bell peppers add fantastic flavor and nutritional value to the dish with the addition of extra virgin olive oil for a healthy source of fat.

Ingredients

• 1/4 cup + 2 tablespoons

  extra virgin olive oil

• 1 tablespoon

  garlic minced pieces

• 1 pound

  farfalle pasta

• 2 small

  yellow squash, thinly sliced, widthwise

• 1 pound

  asparagus cut into 1 inch pieces

• 2

  shallots, thinly sliced

• 2 large

  red bell peppers, diced

• Fleur de sel salt to taste

• Freshly crushed black pepper to taste

• Grated parmigiano reggiano or nutritional yeast to taste

Directions

Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius).

Place 1/4 cup olive oil over lowest heat with garlic pieces.

Place squash, shallots and asparagus on baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle lightly with fleur de sel and pepper.

Bake in preheated oven for ten minutes and start cooking pasta according to instructions on package.

Add diced red peppers to vegetable mixture, mix with large spoon and top with second tablespoon of olive oil. Sprinkle lightly with salt and pepper and bake in oven for ten more minutes until vegetables are tender, but still retain some of their crispness.

Toss vegetable mixture and olive oil garlic mixture with cooked, drained farfalle.

Keep fleur de sel, pepper and parmigiano reggiano (or nutritional yeast) handy for family members to dress their plates according to preference and serve warm.