Pasta Primavera

Heat a large, heavy skillet over medium-high heat. Add olive oil, then asparagus and garlic. Toss for 30 seconds. Add red bell pepper, toss and add zucchini. Cook and stir for 2 minutes. Add salt and pepper.

Boil a large pot of water and cook pasta as directed on the package. Drain pasta and save 1 cup of cooking water. Toss vegetables and pasta together in the skillet, adding Parmigiano-Reggiano to taste and cooking water as needed to make a thick sauce.