Spaghetti with Spring Vegetables
(Spaghetti Primavera)
Ingredients:
5 medium tomatoes
1/4 pound small asparagus
1 medium zucchini
1/4 pound small white mushrooms
1 large red or green sweet pepper
5 tablespoons extra virgin olive oil
1 medium onion, thinly sliced
Salt and freshly ground pepper to taste
3 tablespoons chopped parsley
2 garlic cloves, finely chopped
1 pound spaghetti
Directions:
Peel, seed and dice tomatoes.
Wash asparagus and cut tips off stalks. Save the stalks for another time.
Wash and dry zucchini and mushrooms thoroughly; cut into thin slices.
Wash pepper and cut into short thin strips.
Heat olive oil in large skillet.
Add pepper strips and saute over medium heat 5 to 6 minutes.
Add onion, zucchini, asparagus tips and mushrooms.
Saute 4 to 5 minutes.
Add diced tomatoes and salt and pepper.
Cook uncovered over medium heat 10 minutes, stirring frequently.
Stir in parsley and garlic.
Taste and adjust for seasoning.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Add spaghetti.
Bring water back to a boil and cook spaghetti uncovered until 'al dente', 8 to 10 minutes.
Drain spaghetti and place in a warm deep dish or bowl.
Pour sauce over spaghetti.
Serve immediately. Makes 4 to 6 servings.