Pasta Primavera (30 Minute)

Ingredients

• 8 oz penne pasta
• 3 tbsp olive oil
• 1 red bell pepper (slice into 1 inch pieces)
• 8 oz broccoli florets (cut into bite size pieces)
• 1/2 medium red onion (sliced)
• 4 garlic cloves (minced)
• 1 small squash (sliced into thin half moon shapes)
• 1 small zucchini (sliced into thin half moon shapes)
• 1 cup cherry tomatoes (halved)
• 1 tsp garlic parsley salt
• 3 tbsp lemon juice
• 3/4 cup Parmesan cheese (grated)
• 1/4 cup fresh basil

Instructions

1. 1

   Boil Pasta: Bring a pot of salted water to a boil. Cook the pasta according to package instructions until it is al dente. Reserve 1/4 cup of the pasta water for the sauce.

2. 2

   Sauté Veggies: Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the red peppers, broccoli, onions, and garlic. Sauté the veggies for a couple minutes.

3. 3

   Add Squash & Tomatoes: Add the squash, zucchini, tomatoes, garlic parsley salt, and lemon juice to the skillet. Cook until the veggies are tender.

4. 4

   Add Back Pasta & Combine: Add the cooked pasta and pasta water, then toss everything together to combine.

5. 5

   Add Parmesan, Basil & Serve: Mix in the Parmesan cheese until it is fully melted. Top the pasta with fresh basil, more cheese, and lemon wedges if desired. Serve warm and enjoy!