Conchiglie Primavera

Name: Conchiglie Primavera
Ingredients: 6 oz. conchiglie or medium pasta shells (2 cups); 3 Tbs. olive oil; 2 cloves garlic, minced (2 tsp.); 1 small yellow squash, cut into 3/4-inch pieces (8 oz.); 8 oz. asparagus, trimmed and cut into 1-inch pieces (1 1/2 cups); 1 Italian frying pepper or 1 small yellow bell pepper, cut into 1-inch pieces (1 cup); 4 oz. green beans, halved (1 cup); 2 cups cherry tomatoes, halved; 1 small fennel bulb, grated, plus 1 Tbs. chopped fennel fronds; 2 Tbs. lemon juice; 1 Tbs. chopped fresh mint

11 ingredients

7 steps

Ingredients

6 oz. conchiglie or medium pasta shells (2 cups)
3 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 small yellow squash, cut into 3/4-inch pieces (8 oz.)
8 oz. asparagus, trimmed and cut into 1-inch pieces (1 1/2 cups)
1 Italian frying pepper or 1 small yellow bell pepper, cut into 1-inch pieces (1 cup)
4 oz. green beans, halved (1 cup)
2 cups cherry tomatoes, halved
1 small fennel bulb, grated, plus 1 Tbs. chopped fennel fronds
2 Tbs. lemon juice
1 Tbs. chopped fresh mint

Directions

1

Cook conchiglie according to package directions.
2

Meanwhile, heat oil in large skillet over medium-high heat.
3

Add garlic, and cook 30 seconds.
4

Add squash, asparagus, frying pepper, and green beans; saute 5 minutes, or until crisp-tender.
5

Drain conchiglie, and transfer to large bowl.
6

Add sauteed vegetables, tomatoes, grated fennel, fennel fronds, lemon juice, and mint; toss to combine.
7

Season with salt and pepper, if desired.