Origin

This recipe originates here for me.

Ingredients

• Penne pasta
• Salt
• Olive oil
• Fresh veggies including red onion, carrot, broccoli, bell pepper, yellow squash, zucchini, tomatoes and garlic
• 2 tsp dried Italian seasoning
• 2 Tbsp fresh lemon juice
• 2 Tbsp chopped fresh parsley
• 1/2 cup shredded parmigiano, divided

Instructions

Step 0: Chop all the veggies

Probably juliennes.

Step 1: Boil the Pasta

Bring a large pot of water to a boil, add salt, then cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.

Step 2: Sauté Vegetables

While the pasta is boiling cook the veggies so they will finish at the same time as the pasta.

To do so, heat olive oil in a 12-inch (and deep) skillet over medium-high heat. Add red onion and carrot and sauté 2 minutes.

Add broccoli and bell pepper then sauté 2 minutes. Add squash and zucchini then sauté 2 – 3 minutes or until veggies have nearly softened.

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

Step 3: Toss Pasta and Veggies Together with Seasonings

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 parmigiano and parsley then serve with remaining parmesan on top.