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1
The goal here is for the pasta and the sauteed vegetables to be done at about the same time.
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2
You need to manage both a pot of water for the asparagus and the pasta, and a large skillet or other heavy pan for sauteing the vegetables, First, prep the vegetables and grate the cheese, and while youre doing that, put a large covered pot of salted water on to boil and cook the asparagus.
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3
Break off and discard the tough ends of the asparagus spears and cut them into 2-inch pieces.
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4
When the water is at a boil, cook the asparagus for a minute or two until vivid green and barely tender.
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5
Remove the asparagus with a slotted spoon and set aside.
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6
Keep the water boiling to be ready for the pasta.
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7
In a large skillet or pan on medium-high heat, warm the oil.
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8
Add the garlic, red onions, and carrot sticks.
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Saute for a minute or two, stirring frequently.
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Stir the pasta into the pot of boiling water, and cook.
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11
Add the bell peppers and zucchini to the skillet and continue to saute for a few minutes.
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12
Add the cooked asparagus and the tomatoes and wine, which will quickly bubble and steam.
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13
Add the salt and finish cooking the vegetables until just tender.
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14
Stir in the peas and basil.
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15
If you are using frozen peas rinse them with boiling water before adding.
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16
Season with black pepper and add more salt to taste, When the pasta is al dente.
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17
drain it, reserving about 1/4 cup of the cooking water.
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18
In a large serving bowl, toss the pasta with about half of the grated cheese and the reserved cooking water.
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19
Drizzle the pasta with a little olive oil if you like.
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20
Top the pasta with the vegetables, sprinkle on the rest of the cheese, and serve right away.
