Pasta Primavera

• 1 pound pasta, fettuccine
• 1/4 cup vegetable oil olive
• 2 each garlic cloves chopped
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup artichoke hearts
• 1 cup asparagus cut in 1 inch pieces
• 1 cup green bell peppers chopped
• 1 cup cherry tomatoes halved
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated

1. Cook fettuccine in boiling salted water until al dente.
2. As pasta cooks, heat olive oil in large skillet and saute garlic for 2 to 3 minutes.
3. Add herbs and vegetables and saute quickly over high heat until vegetables are tender but crisp.
4. Toss drained pasta with vegetables.
5. Sprinkle with Parmesan cheese.

pasta, vegetable oil olive, garlic, oregano, basil, broccoli florets, cauliflower florets, hearts, green bell peppers, tomatoes, parmesan

Taken from recipeland.com/recipe/v/pasta-primavera-35547 (may not work)