Stephanie's Minimal Effort Pasta Primavera

We love getting good recipe ideas from YOU - really, that's the goal here, that we all can share what we love to cook, and we're happy to post ideas onto the blog so they're more easily re-found later. :) If you're sharing or adapting a recipe you found somewhere else, just let us know so we can credit the original poster. Or, if you're a cooking whiz like Stephanie and come up with your own recipes, we're psyched to share those, as well. So, without futher ado, here's what Stephanie has to say about her standby Pasta Primavera...

Stephanie's Minimal Effort Pasta Primavera

Ingredients:
Spaghetti/Mostaccholi/Whatever​ pasta is in your cupboard (I usually use about 1/2 lb for myself and take the leftovers for lunch. You can use any amount though, depending on how many people you are feeding.)
Asparagus (I usually use about half a bunch)
1/4 c. peas (Frozen is fine)
1 tomato
1/2 onion chopped
1/2 zucchini chopped
2 T. olive oil
Any other vegetable in your house (I have used broccholi and yelow squash before, but it is totally optional)

Boil pasta, and about halfway through the boiling process, add the chopped asparagus to the pasta water. Towards the very end of the boiling process, toss in the peas. Meanwhile, saute the onions and zucchini in olive oil. Add the tomatos towards the end. After the pasta is done and the vegetables are done, drain the pasta and combine with the vegetables. Add salt and pepper to taste, and top with shredded cheese if desired. Takes about 15 to 20 minutes total. I have never tried it, but you could probably add chicken or shrimp or something if you wanted to make this not vegetarian.