Zesty Pasta Primavera

The abundant color in this primavera tells you just how healthy this dish is.


1 orange pepper
1 red pepper
1 yellow pepper
1 red onion
1 carrot sliced on diagonal
6 cloves garlic
1 8 oz. pkg. sliced mushrooms
1 bunch sliced asparagus
1 cup sugar snap peas sliced in half
Handful fresh parsley chopped
2/3 cup white wine
1 lemon
1 lime + zest
5 roma tomatoes diced
¼ t. dried basil
1 t. salt
1 1b.  whole wheat thin spaghetti


 Boil water for spaghetti.  Saute onion and mushroom with ½ water in skillet for 3 to 4 minutes.  Add carrots, peppers, asparagus, sugar snaps and 5 cloves of garlic.  Add wine and sauté for another couple minutes. Next add lemon and lime juice and zest and parsley.  In separate bowl toss diced tomatoes with basil 1 clove of garlic and sprinkle with salt.  When water reaches a boil add spaghetti and cook according to directions.  When spaghetti is done, pour into large pasta bowl cover with cooked veggies and then the tomato mixture.  Toss all ingredients together and serve.