This recipe originates here for me.
- Penne pasta
- 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
Step 0: Chop all the veggies
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.