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This Italian wine with an appealing red fruit and ripe dark berry aroma pairs perfectly with spring pasta dishes.
Fill a large saucepan with water and bring to boil. Add a generous amount of salt. Add pasta and cook 6 to 7 minutes. Add broccoli, carrots, and asparagus, and continue cooking until pasta is al dente and the vegetables tender, about 10 minutes.
Meanwhile, heat olive oil in a large skillet over medium heat. When the oil is hot, add garlic and soften for about 2 minutes. Add green onions, bell pepper, and zucchini. Sprinkle with hot pepper flakes, if desired, and add salt and pepper.
Cook about 5 minutes, stirring occasionally.
Drain pasta and vegetables (set aside a little of the cooking water), and transfer them to the skillet.
Mix, adding a little cooking water if needed, to keep the pasta from sticking to the skillet.
Add basil, parmesan, and pine nuts, and mix well. Serve.
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