Pasta Primavera
1. Cook the pasta according to packaging instructions until pasta is al dente. Reserve ½ cup of pasta water, drain and set aside.
2. In a large nonstick skillet over high heat, add olive oil.
3. Add the red onion and sauté for 2-3 minutes until translucent.
4. Add the bell peppers and yellow squash and sauté for 2-3 minutes.
5. Add the broccoli florets and cook for another 4-5 minutes until florets are fork tender.
6. Add the sun-dried tomatoes, garlic, Italian seasoning, salt, and black pepper, and cook for 1 minute.
7. Add in the cooked penne, reserved pasta water and lemon zest.
8. Stir to combine and cook for 1-2 minutes.
9. Remove from the heat and garnish with chopped basil and grated Parmesan cheese.
Directions
1. Cook the pasta according to packaging instructions until pasta is al dente. Reserve ½ cup of pasta water, drain and set aside.
2. In a large nonstick skillet over high heat, add olive oil.
3. Add the red onion and sauté for 2-3 minutes until translucent.
4. Add the bell peppers and yellow squash and sauté for 2-3 minutes.
5. Add the broccoli florets and cook for another 4-5 minutes until florets are fork tender.
6. Add the sun-dried tomatoes, garlic, Italian seasoning, salt, and black pepper, and cook for 1 minute.
7. Add in the cooked penne, reserved pasta water and lemon zest.
8. Stir to combine and cook for 1-2 minutes.
9. Remove from the heat and garnish with chopped basil and grated Parmesan cheese.
