Loaded with all kinds of vegetables, this quick and easy Pasta Primavera makes for a truly excellent vegetarian meal, but would also be perfect served as a side dish, or could even be eaten as a cold pasta salad!
Cook the pasta in a large pot filled with salted water, according to the directions on the package.
Meanwhile, heat a little bit of olive oil (or other cooking oil of your choice) in a large saute pan over medium heat. Add the onions, garlic, carrot, celery and salt and and cook for 3-4 minutes, or until the vegetables are slightly softened and fragrant, but not browned. Add the broccoli florets and asparagus, continue cooking for about a minute, or until they turn vibrant green.
Remove from heat, drain the pasta and add it to the pan, along with the frozen peas, lime juice, evoo, herbes de Provence and ground black pepper.
Stir to combine and serve without delay, garnished with a few shavings of fresh Parmesan cheese and a sprinkle of chopped basil leaves.
This pasta dish is also excellent served warm, or even cold.