Pasta Primavera (Print Version)

# Ingredients:

→ For the pasta

01 - 10 oz. dry Barilla Penne Pasta
02 - Salt for pasta water

→ For the vegetables

03 - 1/4 cup olive oil
04 - 1/2 medium red onion, sliced
05 - 1 large carrot, peeled and sliced into matchsticks
06 - 2 cups broccoli florets, cut into matchsticks
07 - 1 medium red bell pepper, sliced into matchsticks
08 - 1 medium yellow squash, sliced into quarter portions
09 - 1 medium zucchini, sliced into quarter portions
10 - 3-4 cloves garlic, minced
11 - 1 heaping cup grape tomatoes, halved lengthwise
12 - 2 teaspoons dried Italian seasoning

→ For finishing

13 - 1/2 cup reserved pasta water
14 - 2 tablespoons fresh lemon juice
15 - 1/2 cup shredded parmesan cheese, divided
16 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Bring a large pot of water to a boil. Add salt generously to the water, then add the penne pasta. Cook according to package directions until al dente. Before draining, remember to reserve 1/2 cup of the pasta cooking water, then drain the pasta.
02 - While the pasta is cooking, heat the olive oil in a deep 12-inch skillet over medium-high heat. Add the sliced red onion and carrot matchsticks to the hot oil. Sauté for 2 minutes, allowing these firmer vegetables to begin softening first.
03 - Add the broccoli florets and red bell pepper matchsticks to the skillet. Continue to sauté for another 2 minutes, stirring occasionally to ensure even cooking.
04 - Add the yellow squash and zucchini quarters to the skillet. Sauté for 2-3 minutes, or until all the vegetables have nearly softened but still maintain some crispness and bright color.
05 - Add the minced garlic, halved grape tomatoes, and dried Italian seasoning to the vegetable mixture. Sauté for 2 minutes longer, just until the garlic is fragrant and the tomatoes begin to soften slightly.
06 - Transfer the cooked vegetables to the now-empty pasta pot or a large serving bowl. Add the drained pasta and drizzle with fresh lemon juice. Season with a little more salt as needed, tasting as you go. Toss everything together while gradually adding some of the reserved pasta water to create a light sauce and loosen the mixture as desired.
07 - Add 1/4 cup of the shredded parmesan cheese and the chopped fresh parsley to the pasta mixture. Toss gently to combine. Serve immediately, garnishing each portion with some of the remaining parmesan cheese.

# Notes:

01 - For a cheesier version, increase the parmesan to 1 cup total.
02 - This recipe is very flexible - feel free to substitute vegetables based on what's in season or what you have in your refrigerator.
03 - For a protein boost, add grilled chicken, shrimp, or white beans.
04 - The vegetables are added in stages based on cooking time - harder vegetables first, more delicate ones later - to ensure everything is perfectly cooked.

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