Light and Easy Pasta Primavera

Submitted by annh53182

"Lighted up primavera"

 

• Ready In: 35mins
• Ingredients: 18
• Yields: 10 cups
• Serves: 5

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 white wine
• 2 teaspoons lemon zest
• 1 lemon, juice of
• 1⁄3 cup parmesan cheese
• 1 tablespoon fresh parsley, chopped

directions

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 white 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.