Pasta Primavera

4 servings; MFP = "Pasta Primavera" - https://www.myfitnesspal.com/recipe/view/97330048970477

• 6.4 oz/352g Penne Pasta

• Salt

• 25 g 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

• 2 oz (56 g) shredded parmesan,* divided

• 2 Tbsp chopped fresh parsley

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

3. Add red onion and carrot and saute 2 minutes.

4. Add broccoli and bell pepper then saute 2 minutes.

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

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

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

https://www.cookingclassy.com/pasta-primavera/#jump-to-recipe