• Total Time: 30 minutes
  • Yield: 4-6 1x


  • About ½ cup of each of the following – no need to be precise. Add or subtract to taste.
  • 1 small onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 stalk celery, finely chopped
  • ½ cup olive oil
  • 6 asparagus stems woody ends removed, cut into ½ inch pieces red pepper, coarsely chopped
  • 1 red pepper, coarsely chopped
  • 1 zucchini, coarsely chopped
  • ¼ cup finely chopped flat-leaf parsley
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 pound capricci (or penne, farfalle)
  • Grated Parmigiano

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  1. In a large skillet over medium heat, sauté the onion, carrot, and celery in the olive oil until the onion is translucent. Add the asparagus and cook for 5 minutes. Add the red pepper and cook for 5 more minutes.
  2. Bring a large pot of salted water to a boil.
  3. Add the zucchini, and about a teaspoon of salt and pepper, and cook for an additional 5-10 minutes, or until the vegetables are thoroughly cooked, but not too soft.
  4. Cook the pasta until al dente (about 2 minutes less than package directions), drain, and retain a cup of the cooking water. Add the pasta to the vegetables and mix together. Add a bit of the cooking water if it seems too dry.
  5. Toss in the parsley and serve, with grated Parmigiano.