Primavera Pasta with Breadcrumb Topping

8 oz. drided fusilli or rotini pasta
8 oz. green beans, trimmed
3 tbsp. olive oil
1/2 large yellow onion, chopped
4 cloves garlic, chopped
1/2 teaspoon crushed red pepper
3 medium-sized zucchini, trimmed and julienned
2 large red bell peppers, julienned
1/4 cup finely chopped fresh basil
1 tsp. chopped fresh oregano
salt to taste
1 cup plain dry breadcrumbs
freshly grated parmesan cheese, as desired
extra virgin olive oil, as desired

1. Bring large pot of water to a boil. Add pasta, and cook according to package directions. Drain and set aside.

2. Bring large pot of salted water to a boi; add green beans, and parboil 3 minutes. Transfer beans to colander, and rnse under cold runnign water to stop cooking.

3. Heat 2 tablespoons oil in very large skillet over medium heat. Add green beans, garlic, onion, and crushed red pepper, and cook, covered, 3 minutes. Add zucchini, bell peppers, basil and oregano, and cook, uncovered, 5 minutes, or until vegetables are just aldente; do not overcook. Season with salt to taste.

4. Warm remaining 1 tablespoon oili in medium-sized skillet over medium heat. Add breadcrumbs and saute until golden, about 5 minutes.

5. Add drained past to vegetables, and toss to blend; sprinkle with breadcrumbs, cheese and olive oil, and serve.

Serving Size: Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user ASCHARF1138.