Pasta Primavera

Ingredients

• Whole wheat pasta

  Dry

  8 oz or 227g

• Salt

  Table

  ¼ tsp or 2g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Carrots

  Raw

  1 large or 72g

• Broccoli

  Flower clusters, raw

  2 cup flowerets or 142g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Squash

  Summer, all varieties, raw

  1 medium or 196g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Garlic

  Raw

  4 cloves, minced or 12g

• Grape tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Italian Seasoning

  McCormick

  2 tsp or 2g

• Lemon juice

  Raw

  2 tbsp or 30g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions, reserving 1/2 cup of pasta water before draining.
2. Meanwhile, heat olive oil in a 12-inch deep skillet over medium-high heat.
3. Add the red onion and carrot, sauté for 2 minutes.
4. Add broccoli and bell pepper, sauté for another 2 minutes.
5. Add squash and zucchini, sauté for 2-3 minutes until the vegetables are nearly softened.
6. Add garlic, tomatoes, and Italian seasoning, sauté for 2 more minutes.
7. Transfer the vegetables to the empty pasta pot or a serving bowl, add the drained pasta, drizzle with lemon juice, and season with additional salt if needed. Toss while adding reserved pasta water to loosen as desired.
8. Toss in freshly chopped parsley and half of the Parmesan, then serve with the remaining Parmesan on top.