Pasta Primavera

Ingredients

• 4 asparagus
• 1 Zucchini
• 1 Carrot
• 3 tbsp Capers finely chopped
• 15 Mediterranean olives or green olives, pitted
• 5 leaves Fresh basil
• Salt, extra-virgin olive oil, pepper and chili flakes to taste
• 2 tbsp sun-dried tomatoes and capers tapenade optional, I found mine at Eataly.com
• 320 gr penne pasta
• 1/2 ripe tomato 1/2 medium, or a whole tomato if smaller
• 1 cup flat green beans or green beans
• 1 clove garlic optional

Instructions

1. Clean the green beans by removing both ends, rinse well, and then blanch them by boiling them in salted water for 5 minutes. Drain and give them an ice bath. Drain from iced water, and pat dry. Chop them and set aside.
2. Chop the zucchini, the asparagus, and the carrots, then start sautéing in extra-virgin olive oil and one clove of garlic (whole). I cut the vegetables quite small (watch the video).
3. Meanwhile, finely chop the capers and the olives.
4. After 5 minutes, when carrots and zucchini start to soften, add the green beans, the capers and the olives.
5. Sauté for 5 minutes and add the tomato/caper tapenade, if you are using it. Add salt to taste.
6. Cook the pasta al dente in salted boiling water.
7. Remove the garlic, chop the half tomato and add the pasta in the skillet. Add the chopped basil, also. Sauté for a few minutes and serve hot.