preparation

• 1 Bring large pot with salted water to a boil for the pasta.
  
• 2 Cut the asparagus, broccoli, and zucchini in small bit-sized pieces, about 1-inch.
  
• 3 Cut the carrot in julienne.
  
• 4 Slice thin the shallot or onion and mince the garlic clove.
  
• 5 When the water comes to a boil, add all the vegetables except the shallot and garlic. Cook for 2 minutes.
  
• 6 Remove the vegetables using a slotted spoon or small colander and transfer the vegetables to a bowl with cold water, preferably with ice cubes. Keep the water boiling in pot.
  
• 7 Add the pasta to the boiling water and cook the pasta to al dente according to its indications. When cooked, strain the pasta but do not rinse. Reserve ½ cup of cooking water.
  
• 8 While the pasta cooks, sauté the shallot and garlic for a couple of minutes in olive oil in a large pan or pot.
  
• 9 Add 1 jar of Sun-Dried Tomato Pesto Rosso and 4 tablespoons of the vegetable/pasta water and mix well.
  
• 10 Strain the vegetables well from the bowl with ice water and add them to the pan and mix well. Add salt and pepper to taste.
  
• 11 Mix in the pasta to the pan with the vegetables.
  
• 12 Serve hot decorated with fresh parsley and grated parmesan.