Primavera Pasta with Breadcrumb Topping

• 8 oz. fusilli or rotini pasta
• 3 Tbs. olive oil
• 1/2 lb. green beans, trimmed
• 1/2 large yellow onion, chopped
• 4 cloves garlic, chopped
• 1/2 tsp. crushed red pepper
• 3 medium-sized zucchini (about 1/2 lb. total), trimmed and julienned
• 2 large red bell peppers, julienned
• 1/4 cup finely chopped basil
• 1 tsp. chopped fresh oregano
• 1 cup plain dry breadcrumbs
• Freshly grated Parmesan cheese
• Extra virgin olive oil

1. Cook pasta according to package directions.
2. Meanwhile, bring large pot of salted water to boil; add green beans, and parboil 3 minutes.
3. Transfer beans to colander and rinse under cold running water to stop cooking.
4. Heat 2 Tbs.
5. oil in very large skillet over medium heat.
6. Add green beans, onion, garlic, and crushed red pepper, and cook, covered, 3 minutes.
7. Add zucchini, peppers, basil, and oregano, and cook, uncovered, 5 minutes, or until vegetables are just al dente; do not overcook.
8. Season with salt to taste.
9. Warm remaining 1 Tbs.
10. oil in second skillet over medium heat.
11. Add breadcrumbs, and saute until golden, about 5 minutes.
12. Add drained pasta to vegetables, and toss to blend; sprinkle with breadcrumbs, cheese, and olive oil, and serve.

rotini pasta, olive oil, green beans, yellow onion, garlic, red pepper, zucchini, red bell peppers, basil, fresh oregano, breadcrumbs, parmesan cheese, extra virgin olive oil

Taken from www.vegetariantimes.com/recipe/primavera-pasta-with-breadcrumb-topping/ (may not work)