Serves: 4
Total Calories: 206

1/4 cup olive oil
4 cloves garlic, finely chopped
8 asparagus spears, cut into bite-size lengths
4 green onions, cut into 1/4-inch slices
3 very small zucchini (about 12 ounces), cut into 1/4-inch slices
2 medium carrots, cut into 1/4-inch slices
2 tablespoons water
salt and freshly ground black pepper
2 cups small cherry tomatoes or grape tomatoes, halved
3 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Pecorino Romano cheese

1 Pour the oil into a skillet large enough to hold the pasta. Add the garlic and cook over medium heat for 2 minutes. Stir in the asparagus, green onions, zucchini, carrots, water, and salt and pepper to taste. Cover the pan and lower the heat. Cook until the carrots are almost tender, 5 to 10 minutes.

2 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water.

3 Stir the tomatoes and parsley into the skillet with the vegetables and toss well. Add the pasta and cheese and toss again, adding some of the reserved cooking water if the pasta seems dry. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 206
Calories from Fat: 150

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