Pasta Primavera for Dinner

 Pasta Primavera

Ingredients

¼ cup extra virgin olive oil

4 cloves garlic, chopped

1 large shallot, diced 

½ teaspoon black pepper

½ teaspoon salt

½ teaspoon dried oregano

¼ teaspoon red pepper flakes

8 oz penne pasta

1 cup pasta cooking water 

1 cup grated Parmesan cheese

1  cup heavy cream

Fresh basil for garnish

Vegetables 

About 1 cup of each

Cooked

Asparagus and  green beans, cut into one-inch pieces

Sliced carrots

Small zucchini cut into thin half-moons

Thin bell pepper strips 

Grape tomatoes, halved

Green peas

Directions

Hear the oil in a skillet and add the shallot and garlic. Cook for 2 minutes. Add the zucchini, carrots, and bell peppers. Cook over low heat for 10 minutes.

Add the remaining vegetables and the seasonings.

Cook for 5 minutes. Cover the skillet and keep warm.

Cook the pasta in boiling salted water according to package instructions.

Remove 1 cup of the pasta water and drain the pasta on a colander. 

Transfer the vegetable sauce to the empty pasta pot. Turn the heat to low, return the cooked pasta to the pot and add the pasta water and cheese, stir well, and adjust the seasoning. Add basil and serve on individual pasta bowls with Italian bread.