Pasta Primavera

• servings: 5 servings
• active time: 19 minutes
• total time: 30 minutes

Ingredients

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

Directions

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.

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

Add red onion and carrot and saute 2 minutes.

Add broccoli and bell pepper then saute 2 minutes.

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

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

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.

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

Nutrition

• Calories: 415 kcal
• Total Fat: 14 g
• Saturated Fat: 3 g
• Cholesterol: 6 mg
• Sodium: 198 mg
• Total Carbohydrate: 57 g
• Dietary Fiber: 6 g
• Total Sugars: 9 g
• Protein: 10 g