Light and Easy Pasta Primavera

Lighted up primavera

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

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.