Ingredients:
1/2 cup shelled fresh peas
salt, for pasta
1 lb rigatoni pasta
3 tablespoons oil
1 clove garlic, finely chopped
1 scallions, trimmed and chopped
1/2 cup carrots, peeled and chopped
1 medium zucchini, washed,seeded,and diced
2 large fresh tomatoes, blanched,skinned,seeded,and chopped
parmesan cheese
Directions:
Simmer peas for 3 minutes in boiling water and drain.
Cook pasta in slightly salted water until it is al dente.
While pasta is cooking, heat 3 T oil in a large skillet over medium-high heat.
Saute garlic, scallion, carrot, and zucchini for about 5 minutes until soft but not mushy.
Add tomato and cook another 2 minutes.
Combine vegetable mixture, peas, and pasta.
Serve immediately, topped with parmesan cheese.
Servings: 4-6
Time preparation: 10 min.
Time total: 30 min.