Pasta Primavera

Ingredients

• 10 oz dry penne pasta
• Salt, to taste
• 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, minced
• 1 cup grape tomatoes, halved lengthwise
• 2 teaspoons dried Italian seasoning
• 1/2 cup pasta water
• 2 tablespoons fresh lemon juice
• 1/2 cup shredded parmesan, divided
• 2 tablespoons chopped fresh parsley

Instructions

1. Bring a large pot of water to a boil and cook penne in salted water per package directions. Reserve 1/2 cup pasta water before draining.

2. Heat olive oil in a 12-inch skillet over medium-high heat.

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

4. Add broccoli and bell pepper. Saute 2 minutes.

5. Add squash and zucchini. Saute 2-3 minutes until vegetables nearly soften.

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

7. Combine vegetables with drained pasta, drizzle lemon juice, season with salt, and toss while adding pasta water as needed.

8. Fold in 1/4 cup parmesan and parsley. Serve topped with remaining parmesan.