Pasta Primavera with Bountiful Veggies

2 tablespoons olive oil
1 medium onion, diced
1 fennel bulb, cut julienne, about 3 cups
2 cloves garlic, chopped
2 medium carrots, sliced, about 1 1/4 cups
1 red bell pepper, seeded and diced, about 1 1/2 cups
10 ounces mushrooms, sliced, about 3 1/2 cups
1 pound asparagus, cut into 2-inch lengths on the diagonal, about 3 cups
9 ounces pasta, fresh or 9-12 ounces of pasta of your choice such as fettuccine, spirals, bow ties, egg-free or gluten-free
1 1/2 cups watercress, arugula or baby spinach can be substituted
1/3 cup toasted pine nuts
1/2 cup thinly sliced fresh basil

Put a large pot of lightly salted water on to boil for the pasta
In a large skillet or wok warm the olive oil over medium heat. Cook the onion until wilted and beginning to color (about 10 minutes). Add the fennel, garlic, carrots and red bell pepper. Cook an additional 10 minutes, stirring for even cooking. Add the mushrooms and continue to cook until the mushrooms give off their juices, about an additional 5 minutes.
When the veggies are pretty much cooked, the pasta water should be boiling. Blanche the asparagus for about 2 minutes and remove and set aside. Cook the pasta, drain, reserving 1 cup of the pasta water.
Toss the pasta with the veggies, add salt and pepper as desired. Add enough of the reserved pasta water to make a nice juicy veggie/sauce. Reheat the asparagus in a skillet if necessary.
To serve measure 1/4 cup of watercress into each pasta bowl. Top with a generous serving of the pasta. Add the asparagus, then pine nuts and fresh basil and enjoy!
NOTES : Leaving the asparagus to add on top is a lovely way to highlight this very flavorful and bright vegetable. If you prefer, the asparagus can be folded into the pasta with all of the other veggies! Leftovers freeze well.

Nutrition Information