Spring Primavera

This is a delicious recipe I got out of a magazine while waiting for a friend in the doctors office.

2 large zucchini, cut into 1/2 inch pieces
4 cloves garlic, roughly chopped
3 tablespoons of olive oil
1/2 lb. bow-tie pasta
1/2 lb. asparagus, cut into 2 inch pieces
1 1/2 cups of frozen peas
1/4 cup chopped chives
3 tablespoons chopped flat leaf parsley
1 tablespoon of lemon zest
1/2 cup grated Parmesan

Heat over to 400 degrees. Toss zucchini and garlic with 2 tablespoons of olive oil. Spread mixture evenly on a rimmed baking sheet and roast, stirring once, until zucchini is tender, about 15 minutes. Meanwhile, cook pasta according to package directions, adding asparagus and peas 3 to 4 minutes before it's done. Drain, reserving some pasta water and transfer to a large bowl. Toss pasta mixture with the zucchini, garlic, chives, parsley, zest, Parmesan and 1 tablespoon of olive oil. Add 2 to 4 tablespoons of reserved pasta water. Top with extra Parmesan cheese you may also want to add salt and pepper to taste.

I used one cup of Parmesan cheese. I like cheese!