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Lemon Pasta Primavera

Serves 4-6

1 pound fresh pasta
3 tbsp extra virgin olive oil
2 cloves minced garlic
1 carrot, julienned
½ red pepper, chopped
½ small red onion, chopped
1 cup green beans or snow peas
½ cup pitted kalamata olives, pitted
1 roma tomato diced
Zest and juice of one lemon
Salt and pepper to season
¼ cup freshly grated parmesan cheese
½ cup Italian parsley

Boil the fresh pasta in salted water and cook to al dente. Drain the pasta and toss in 1 -2 tablespoons olive oil. Set aside.
Steam the carrots and green beans for a couple of minutes. Plunge in cold water and set aside.
In a large skillet heat the olive oil and add the garlic and red onion. Cook for one minute before adding the other vegetables. Add the lemon zest and juice and stir fry for a couple of minutes to heat everything through. Season with salt and pepper and toss everything well with the prepared pasta. Finally toss in the parmesan cheese and Italian parsley and serve.

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