Pasta Primavera

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.