Light And Easy Pasta Primavera

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 8 ounces gemelli pasta
• 2 cups broccoli florets
• 1 tablespoon extra virgin olive oil
• 2 tablespoons minced garlic
• 1/2 onion, diced
• 1 carrot, peeled sliced thin
• 1 medium zucchini, sliced into small chunks
• 1 medium yellow squash, sliced into small chunks
• 1 red bell pepper, sliced
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup frozen peas
• 10 -12 cherry tomatoes, halved
• 1/2 cup wine
• 2 teaspoons lemon zest
• 1 lemon, juice of
• 1/3 cup parmesan cheese
• 1 tablespoon fresh parsley, chopped

Recipe

• 1 cook pasta according to package directions. do not drain water. with a slotted spoon, remove pasta and transfer to bowl and set aside. add broccoli florets to pasta water and bring to a boil. reduce heat and simmer for 3-4 minutes until broccoli is just tender. drain and set broccoli aside.
• 2 in a large, deep skillet over medium-high heat olive oil. add garlic and onion and cook until onions are translucent.
• 3 add boiled broccoli and sauté for 1 minute. then add carrots, zucchini, squash, red bell pepper, salt and pepper — sauté until just tender, about 3-4 minutes.
• 4 add cherry tomatoes and peas and cook for another 1-2 minutes.
• 5 pour in wine, add lemon zest and lemon juice. let simmer for 3-4 minutes.
• 6 add pasta to the veggies and combine thoroughly. pour into a large serving bowl.
• 7 add parmesan cheese and parsley to the veggies and pasta, stirring gently. add additional salt and pepper to taste. serve warm or refrigerate and serve cold.