Spicy Pasta Primavera

Ingredients

• 1/2 lb. Cavatappi (or other pasta shape you like)
• 1 shallot, chopped
• 1 pinch red pepper flakes
• 4 cloves garlic, chopped
• 2 tbsp. extra virgin olive oil, divided
• 1/2 cup chopped black olives
• 1 handful asparagus tips and broccoli florets chopped
• 1 small zucchini, sliced thick
• 1/2 jar roasted red peppers drained and chopped
• 1 tsp. of chili garlic sauce or regular hot sauce (or less if you don’t like it spicy)
• 1 tbsp. dried oregano
• 1 lemon, juiced and zested
• salt and pepper to taste
• 1/3 cup fresh grated cheese of choice (I like Pecorino Romano)
• chopped fresh basil for serving

Instructions

1. 1

   Add the pasta to a large pot of boiling, salted water.

2. 2

   Add a tablespoon of EVOO to a large pan.

3. 3

   Sauté the shallot with red pepper flakes for a few minutes.

4. 4

   Add the garlic and cook until fragrant.

5. 5

   Add all the vegetables and olives and cook to desired firmness.

6. 6

   Sprinkle with oregano and add the juice and lemon zest.

7. 7

   Transfer the pasta, when al dente, to the pan, evenly coat it with the mixture.

8. 8

   Plate on your serving dish and top with a dusting of grated cheese, a drizzle more of olive oil and fresh basil.