Fresh spring flavors


  • 1 9 oz. package RP’s Fresh Angel Hair
  • 3 tbsp. olive oil
  • 2 cloves garlic crushed
  • ½ lbs. fresh asparagus cut diagonally 1 ½ inches long
  • 1 red bell pepper cut into thin strips 1 ½ inches long
  • 1 medium onion quartered and sliced
  • 2 baby yellow or green zucchini halved and sliced ¼ inch thick
  • 1 pint cherry tomatoes halved
  • ¼ tsp. hot red pepper flakes
  • ½ cup white wine
  • 2 tbsp. butter
  • ¼ tsp. salt
  • ¼ tsp. pepper


Heat the olive oil in a large sauté pan over high heat. Add the garlic and cook for 10 seconds. Add the asparagus, red pepper, onion zucchini, cherry tomatoes, and red pepper flakes. Sauté for 4-5 minutes tossing often, or until the vegetables are a crisp tender. Add the white wine and butter and bring to a boil and reduce by half. Season with salt and pepper. Boil the pasta according to the instructions. Drain and toss immediately in the sauté pan to coat with the sauce. Serve and arrange the vegetables on top. Sprinkle with chopped parsley if desired. Serves 2-3.