Easy Pasta Primavera Recipe

  • 1 (16 ounce) package fusilli or penne, cooked and drained, according to package directions
  • 1 cup red bell pepper, cut into strips
  • 1 cup green bell pepper, cut into strips
  • 3 cups fresh zucchini, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 cup Pompeian Extra Virgin Olive Oil
  • 2 tablespoons Pompeian Red Wine Vinegar
  • Parmesan cheese, grated, to taste
  1. Cook the pasta in boiling water until tender, but firm to the bite.
  2. In the meantime, simmer the vegetables and garlic in the olive oil just until tender. Toss with the cooked, drained pasta and the vinegar.
  3. Top with Parmesan cheese and serve immediately.