Sweet Veggie Pasta

So you want to know what I did with all of that nicely conserved asparagus? Well, one of the things was to throw it together with some peppers in this awesome pasta dish--it took me all of fifteen minutes and it tasted amazing! With this sort of recipe, I'm not very good with exact quantities, but here's a list of what I used:

Asparagus
Red, orange, yellow bell pepper
Green onion
Butter
Olive oil
Grated parmesan
Basil
Salt/pepper
Pasta

After chopping the asparagus into  2 inch long pieces, I got them sauteing in a little butter. While they were cooking, I diced the peppers (I only used a small portion from each color) and added them as well as some salt, pepper, and a generous sprinkling of basil. Just before my pasta was done cooking, I chopped and added the green onion (do it in this order so as to get the right cook time for all the veggies).

Once the pasta was done and drained, I added it to the pan and poured a bit of olive oil over the whole thing--enough to moisten the pasta--and then added about 1/3 cup of parmesan. I stirred it up for maybe a minute and then it was ready to go! Sauteing in butter really brought out the sweetness of the peppers and asparagus, and the green onion was a subtle complement to the whole thing! Positively delicious!