Pasta Primavera

Here's is a recipe that I adapted from my Volumetics Cookbook by Barbara Rolls, PhD. It's called Charlie's Pasta Primavera.

1 T. extra-virgin olive oil
1 c. seeded, chopped bell peppers of any color
1 c. chopped onions
1 tsp. chopped garlic
2 c. diced zucchini
1 lb. thin asparagus, trimmed and cut into 1-inch lengths
2 c. cored, chopped fresh tomatoes
2 T. fresh oregano
1 tsp. salt
Pinch of freshly ground black pepper
8 oz. dry whole-wheat or white penne
4 cups baby spinach
4 T. grated Parmesan cheese

Heat oil in a large skillet over medium heat. Add the bell peppers, onions, and garlic and cook, stirring frequently, 5 minutes. Add the zucchini, asparagus, tomatoes, oregano, salt, and pepper. Stir well. Reduce the heat to medium-low and cook, uncovered, 10-15 minutes, stirring occasionally. Keept the sauce warm over low heat. Cook the penne, reserve 1/2 cup cooking water and drain the pasta. Add the penne and spinach to the sauce and stir thoroughly. Let the mixture sit over low heat about 1 minutes. Stir in about 1/4 cup reserved cooking water. Add more if the mixture looks dry.

Just a note, I added the butter garlic sauce I posted on the blog and it was REALLY good, however, if you don't want that sauce it's good with out it too! Enjoy!