Garden Pasta

5 from 3 votes

Course Main Course

1 pounds corkscrew pasta cooked according to package directions and tossed with a bit of olive oil to prevent sticking, use gluten-free if needed
1-2 cups olive oil (more or less - I didn't measure, just made the oil ½-inch deep in my 10" skillet)
6 cloves garlic peeled and thinly sliced
1 onion coarsely chopped
dried rosemary
The Pampered Chef's Crushed Peppercorn and Garlic spice rub (if you don't have this, you could substitute ground black pepper, salt, and garlic powder)
½ pounds carrots chopped
2-3 small zucchini cut in half-rounds
1 pounds green beans trimmed and cut into 1-inch pieces
2 pounds peas shelled
Parmesan cheese (We didn't have any Parmesan, so I used mozzarella. It was good, but I think Parmesan would be better.)

Pour olive oil into a large, cold skillet. I used a 10" skillet, the biggest I have. Add garlic, onion, carrots, and spices. Heat over medium-high heat until onions and carrots are beginning to soften and garlic is fragrant.
Add green beans and peas, cook until crisp-tender.
Add zucchini, cook until tender. From start to finish, the oil, spices, and veggies probably cooked for a half hour or a little longer. Near the end, I put the lid on the sauté pan so that the veggies would steam and cook more quickly.
To serve, spoon warm pasta onto plates.
Top pasta with the oil and veggie sauce.
Sprinkle generously with grated cheese.

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