Pasta Primavera

Looking for something quick, easy and fresh? Or a way to use some of your fresh veggies from the garden? Then try a beautiful and satisfying Pasta Primavera. This delicious dish is sure to please and is on the table in about 20 minutes.

I started by putting the water on to boil for the capellini. It's a thin, semolina pasta that takes only about three minutes to cook once it's placed in the boiling, salted water. While waiting for the water to come to a boil, I chopped a zucchini and a sweet onion. They went into a skillet with about 2 T. of extra-virgin olive oil over a medium heat. After a few minutes, I added a grated carrot and allowed the veggies to saute until the onions and zucchini were becoming translucent. Next, I added garlic, salt and pepper to taste. You can also add some italian seasoning, at this point, along with diced tomato. If you don't have fresh, it's perfectly fine to use canned. Allow the sauce to simmer until your pasta is done.

By this time, the capellini was ready to go into the pot of water that had come to a rolling boil.

Once the pasta is al dente, drain and serve with your super, fresh summer sauce ladled over the top. Garnish with a little freshly, grated parmesean and serve with salad,bread and a nice wine. It's a perfect summer meal.

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