Spring Veggie Pasta

I couldn't wait for the vegetables to grow in the garden so I had to throw together this dish for dinner tonight with spinach, zucchini, tomatoes and some asparagus.  You can make this in less than 30 minutes for a delicious, healthy meal.

Serves 6

1/4 cup olive oil
2-3 cloves of garlic, diced
1 medium zucchini, halved lengthwise and thinly sliced crosswise
1 15-ounce can tomatoes or 1 pound freshly diced tomatoes
1 pound farfalle
1 bunch of asparagus or about 12 spears, cut into 1/2-inch lengths
4 cups baby spinach leaves
1 Tbsp chopped tarragon or 1 tsp. dried tarragon
salt to taste
fresh Parmesan cheese, grated

1.  Bring a pot of salted water to a boil for the farfalle pasta and prepare the asparagus.

2.  In a large skillet, heat the olive oil.  Add the garlic and sliced zucchini and cook over moderate heat, stirring occasionally, until almost tender, about 3 minutes. 

3.  Add the diced tomatoes 

and the spinach and continue to cook stirring occasionally, about 2 minutes. Add the tarragon.  Season with salt to taste.

4.  Cook the farfelle in the boiling water until al dente, adding the asparagus to the pot 1 minute before the pasta is done. 

5.  Drain the pasta and asparagus well.  Return the pasta and asparagus to the pot.

6.  Add the zucchini-tomato mixture to the pasta.

7.  Spoon the farfelle into bowls and grate some Parmesan cheese on top.