Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • ½ peeled thinly sliced red onions
  • 2 peeled thinly sliced carrots
  • 6 thinly sliced cremini mushrooms
  • 2 finely minced cloves of garlic
  • 8-10 thinly sliced stalks of asparagus
  • 1 thinly sliced green zucchini
  • 1 cup cherry tomatoes sliced in half
  • ½ cup fava beans (lima beans or peas)
  • ¼ cup sliced kalamata olives
  • 1 pound linguine (angel hair, penne or farfalle pasta)
  • 1 ½ cups pasta water
  • 2 tablespoons chopped fresh parsley
  • sea salt and pepper to taste

Instruction

  • Add the olive oil to a large frying pan over medium heat and cook the red onions until they are lightly browned and tender, about 6-8 minutes.
  • Next, add in the carrots and mushrooms and cook for a further 4-5 minutes.
  • Scoot the vegetables to one side of the pan and on the other side cook the garlic for 1 to 2 minutes or until lightly browned.
  • Stir in the asparagus, zucchini, tomatoes, and beans and cook for 2 to 3 minutes.
  • Finish by mixing in the olives, parsley, salt, and pepper.
  • When you add in the remaining vegetables to the pasta, cook the pasta in a large pot of boiling salted water according to the recommended times on the package and add it to the pan.
  • Add the pasta to the pan with cooked vegetables along with pasta water and toss until mixed together.
  • Serve with optional garnishes: toasted pine nuts, chopped basil, grated parmesan cheese.