Pasta primavera

Ingrédients

• 10 oz. dry Barilla Penne Pasta
• Salt
• 1/4 cup olive oil
• 1/2 medium red onion, (sliced)
• 1 large carrot, (peeled and sliced into matchsticks)
• 2 cups broccoli florets, (cut into matchsticks)
• 1 medium red bell pepper, (sliced into matchsticks)
• 1 medium yellow squash, (sliced into quarter portions)
• 1 medium zucchini, (sliced into quarter portions)
• 3 - 4 cloves garlic cloves, (minced)
• 1 cup (heaping) grape tomatoes, (halved through the length)
• 2 tsp dried Italian seasoning
• 1/2 cup pasta water
• 2 Tbsp fresh lemon juice
• 1/2 cup shredded parmesan,* (divided)
• 2 Tbsp chopped fresh parsley

Préparation

1. 1

   Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.

2. 2

   Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.

3. 3

   Add red onion and carrot and saute 2 minutes.

4. 4

   Add broccoli and bell pepper then saute 2 minutes.

5. 5

   Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened.

6. 6

   Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.

7. 7

   Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.

8. 8

   Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.