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1 lb thin spaghetti
2 to 4 tbsp - olive oil
8 ozs asparagus, cut into 2 inch pieces
8 ozs broccoli florets
2 yellow or green zucchini, sliced
4 ozs snow peas, cut in half if large
2 to 4 garlic cloves, finely chopped
1 can (14 oz) tomatoes, chopped
2 tbsp - butter
4 oz fresh or frozen green peas
4 to 6 tbsp - shredded fresh basil
shaved parmesan cheese to serve
How to Make Pasta Primavera
In a large saucepan of boiling water, cook pasta according to package directions.
Drain pasta, turn into a large bowl and toss with 1 tablespoon of the oil.
Heat a wok until hot.
Add remaining oil and swirl to coat wok.
Add asparagus and broccoli and stir fry 4 minutes or until crisp-tender.
Remove to the bowl with pasta.
Add zucchini and snow peas and stir fry 1 or 2 minutes or until crisp-tender.
Remove to bowl.
Add garlic to oil remaining in wok and stir fry 1 minute.
Stir in chopped tomatoes and their juice and simmer 4 to 6 minutes or until slightly thickened.
Stir butter into tomato sauce and add reserved pasta and vegetables and basil.
Toss to coat well.
Stir and toss 1 minute to heat through.
Serve with Parmesan cheese.
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