Pasta primavera

Cut the zucchini and zucchini in half lengthwise. Then cut into thin halves of I circles.

Remove the skin from the tough bottom ends of the asparagus with a paring knife. Cut the stems into 4-5 pieces.

Remove the tough “string” from the peas and cut each pod slightly diagonally into 3-4 pieces.

Crush the garlic, peel and mince. Peel the onion and cut into thin feathers. Cook pasta in plenty of boiling salted water according to package instructions.

Sauté each vegetable in turn, except the garlic, over high heat in a large skillet in olive oil, adding as needed. They should become a little softer while remaining bright and crispy. Place cooked vegetables in a bowl.

Heat some more oil in a frying pan, add garlic. After 20 sec. add all prepared vegetables, mix. After another 30 sec. add pasta that has been cooked and drained in a colander. Salt, pepper, stir and serve sprinkled with large parmesan shavings.