Pasta Primavera

Name: Pasta Primavera
Ingredients: 1 lb Linguine; ¼ cup Olive oil; ½ Red Onion, sliced; 1 Zucchini, quartered and sliced; 1 yellow Squash, quartered and sliced; 1 Red Bell Pepper, sliced; 1 Yellow Bell Pepper, sliced (optional); 1 Green Bell Pepper, sliced (optional); 2 Broccoli florets; 2 tbsp Italian seasoning; Fresh parsley, chopped; 1 cup Cherry Tomatoes, halved; 1 Carrot, julienned; Parmesan cheese; 3 cloves Garlic; 2 tbsp Lemon juice

CategoryItalian, This Week Menu

Yields1 Serving

1 lb Linguine

¼ cup Olive oil

½ Red Onion, sliced

1 Zucchini, quartered and sliced

1 yellow Squash, quartered and sliced

1 Red Bell Pepper, sliced

1 Yellow Bell Pepper, sliced (optional)

1 Green Bell Pepper, sliced (optional)

2 Broccoli florets

2 tbsp Italian seasoning

Fresh parsley, chopped

1 cup Cherry Tomatoes, halved

1 Carrot, julienned

Parmesan cheese

3 cloves Garlic

2 tbsp Lemon juice

Bring a large pot of water to a boil. Cook linguine pasta in salted water, reserve 1/2 cup pasta water before draining.

Meanwhile heat olive oil in a deep skillet over medium-high heat.

Add red onion and carrot, sauté for 2 minutes.

Add broccoli and bell peppers then sauté for 2 minutes.

Add squash and zucchini then sauté 2 - 3 minutes or until veggies are nearly softened.

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

Pour veggies into 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.

Ingredients