This is really the perfect dinner if you’re in a hurry and need to get dinner on the table fast, or if you have some left-over vegetables substitute them in this easy, breezy pasta recipe that comes together in a snap!

Ingredients

½ pound tricolor pasta

2 Tbsp. olive oil

1 medium red bell pepper cut into strips

2 garlic cloves, minced

1 zucchini, cut into slices

8 asparagus spears, trimmed and cut

1 bunch of green onions, chopped

2 Tbsp. fresh basil, minced

Salt and pepper to taste

Directions

In a large pot cook the rotini until al dente

In a large skillet heat the oil, add the garlic and bell pepper cooking about 5 minutes

Add the zucchini, asparagus, and green onions, cooking until tender

Season with salt and pepper

Drain the pasta and transfer to a serving bowl. Add the cooked vegetables along with the fresh basil. Toss gently to combine.

Makes 4 servings