Pasta Primavera
| Yield: | 6 Servings |
| Categories: | Pasta, Vegetables |
| 6 | qt | Water for cooking the pasta |
| 1 1/2 | c | Fresh carrots, peeled (3 carrots) |
| 6 | oz | Fresh cauliflowerets, 1 cup |
| 4 | oz | Fresh broccoli flowerets |
| 1/2 | lb | Fresh pencil asparagus, cut into 3" pieces |
| 1 | tb | Lemon zest |
| 2 1/2 | lb | Fresh pasta, 3 cups dried |
| 1/2 | c | Extra virgin olive oil |
| 1 | ts | Minced garlic |
| 1/2 | ts | Crushed red pepper flakes |
| 2 | c | Fresh mushrooms, sliced |
| 3 | Roma tomatoes, coarsely chopped | |
| 1 | c | Fresh or frozen tiny green peas, thawed |
| 1/4 | c | Italian parsley, chopped |
| 1 1/4 | c | Coarsely grated Parmesan cheese |
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