A hearty, veggie packed pasta dish that’s perfect for serving year round! It has so much fresh flavor, it’s a great way to use up those vegetables in the fridge, plus it’s a bright and colorful dish so it helps get the kids to eat their vegetables.
10 oz. dry Barilla Penne Pasta
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 cloves, minced
1 cup (heaping) grape tomatoes, halved through the length
2 tsp dried Italian seasoning
1/2 cup pasta water
2 Tbsp fresh lemon juice
1/2 cup shredded parmesan, divided
2 Tbsp chopped fresh parsley
- Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
- Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
- Visit Pasta Primavera @ cookingclassy.com for full instructions.