1tablespoonof olive oilcan be replaced with butter
2garlic cloveschopped
3small Florida sweet peppers chopped
1tablespoonof Italian herbs paste
2cupsof rainbow carrotscut in rounds
2cupsof asparaguscut bite size
1/4cupsof chopped green onions
2cupsof fresh arugula
1teaspoonof sea salt
1teaspoon of black pepper
1cupof shredded parmesan cheese
Instructions
Place a big pot on the stove and add the water with a pinch of salt. Let the water get to a boil and then add the pasta. Cook for 10 minutes or until al dente. Reserve 1 cup of water and dispose the rest. Temper the pasta with cold water.
In a pan add the olive oil and sauté the garlic with sweet peppers. Then add the carrots, the green onions and the Italian herbs paste.
Season with salt and pepper and add the arugula and the asparagus. Combine and add 1 cup of the hot water used to cook the pasta. Simmer for few minutes.
Add the cooked pasta and combine withe the veggies.
Serve hot and sprinkle with shredded parmesan cheese. You can garnish with few fresh arugula leafs.