Pasta Primavera Recipe
Provided by Brian Ross, Director of Food and Beverage at Biltmore especially for ASAP's Growing Minds Farm to School Cooking Program. 6 servings 3 carrots, peeled and cut into thin strips 2 medium zucchini or 1 large zucchini, cut into thin strips 2 yellow squash, cut into thin strips 1 onion, thinly sliced 1 yellow bell pepper, cut into thin strips 1 red bell pepper, cut into thin strips 1/4