Rigatoni Primavera

• 1/2 cup shelled fresh peas
• salt, for pasta
• 1 lb rigatoni pasta
• 3 tablespoons oil
• 1 clove garlic, finely chopped
• 1 scallion, trimmed and chopped
• 1/2 cup carrot, peeled and chopped
• 1 medium zucchini, washed,seeded,and diced
• 2 large fresh tomatoes, blanched,skinned,seeded,and chopped
• parmesan cheese

1. Simmer peas for 3 minutes in boiling water and drain.
2. Cook pasta in slightly salted water until it is al dente.
3. While pasta is cooking, heat 3 T oil in a large skillet over medium-high heat.
4. Saute garlic, scallion, carrot, and zucchini for about 5 minutes until soft but not mushy.
5. Add tomato and cook another 2 minutes.
6. Combine vegetable mixture, peas, and pasta.
7. Serve immediately, topped with parmesan cheese.

fresh peas, salt, rigatoni pasta, oil, clove garlic, scallion, carrot, zucchini, fresh tomatoes, parmesan cheese

Taken from www.food.com/recipe/rigatoni-primavera-50696 (may not work)