This weeks Meatless Monday selection challenges the picky vegetable eater to awaken their taste buds for spring with Pasta Primavera from Robin Robertson's 1,000 Vegan Recipes.

What is so great about pasta primavera is you can change out the vegetables to your taste. The basic recipe is listed below but let's say broccoli is on sale and your family will tear it up ~ I say add it!

1 lb rotini
2 tbsp olive oil
1 medium red or yellow bell pepper, cut into 1/2 strips
2 garlic cloves, minced
1 small zucchini, halved lengthwise and cut into 1/4 slices
8 thin asparagus spears, tough ends trimmed and cut into 2-inch lengths
1 small bunch green onions, chopped
Salt and freshly ground pepper
2 tbsp minced fresh basil
2 tbsp minced fresh flat-leafed parsley
Freshly shredded Parmesan cheese.

1. In a large pot of salted boiling water, cook the rotini over medium-high heat, stirring occasionally, until al dente, about 10 minutes.
2. In a large skillet, heat the oil over medium heat, add the bell pepper and garlic, and cook 4 minutes, until slightly softened. Add the zucchini, asparagus, and green onions and cook until tender, about 7 minutes longer. Season with salt and pepper to taste and keep warm.
3. Drain pasta well and transfer it to a large serving bowl. Add the cooked vegetables, along with the basil, and parsley. Toss gently, lightly top with shredded Parmesan and serve immediately.