Spring has finally arrived! Asparagus is growing and the gardens are finally getting started. I am so happy to see everything turning green.

So for supper today I am making the Pasta with Spring Vegetables from Give Them Something Better. It is not your typical pasta with marinara or a white cheesy sauce. This pasta is topped with a light garlicky sauce and tastes great with all those veggies and pasta.

Enjoy!

Pasta with Spring Vegetables

• 2 tablespoons oil
• ½ cup red onion, diced
• 2 cloves garlic, minced
• 4 stalks celery, diced
• 1 cup carrot, diced
• 1 pound fresh asparagus, green beans, or broccoli, cut into 1-inch pieces, or 1 cup leafy greens
• 1 medium zucchini, diced
• 2 teaspoons salt
• 2 cups vegetable broth
• 1/2 tablespoon cornstarch
• 1 package (14 ounce)  added fiber angel hair pasta, cooked according to package directions
• 2 cups tomatoes, diced or grape tomatoes
• 6 to 10 leaves fresh basil leaves, or 1 teaspoon dried basil
• ½ teaspoon dried oregano
• dash cayenne pepper, to taste (optional)

1. Heat oil in a large skillet over medium. Add onion, garlic, celery, and carrots; cook until softened, stirring occasionally, about 8 minutes.
2. Add asparagus, zucchini, and salt to skillet; cook until vegetables are just softened, about 4 minutes.
3. Meanwhile, whisk broth and cornstarch together in a small bowl.
4. Add broth and remaining ingredients to skillet; bring to a boil over high heat and cook until slightly thickened.

Makes 8 servings