Vegetable Primavera

Ingredients

• 12 oz Penne or Fusilli pasta
• 1 medium Zucchini
• 2 medium Carrots
• 2 cups Broccoli florets
• 1 large Red bell pepper
• 3 cloves Garlic
• 3 tbsp Olive oil
• 0.5 cup Parmesan cheese
• 1 tbsp Fresh lemon juice
• 2 tbsp Fresh parsley(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the pasta according to package directions.

2. 2

   While pasta cooks, slice the zucchini into half-moons, julienne the carrots, and chop the bell pepper.

3. 3

   In a large skillet, heat olive oil over medium heat. Add carrots and broccoli, sautéing for 3-4 minutes.

4. 4

   Add the zucchini, bell pepper, and minced garlic to the skillet. Sauté for another 3-5 minutes until vegetables are tender-crisp.

5. 5

   Reserve 1/2 cup of pasta water, then drain the pasta.

6. 6

   Add the cooked pasta to the skillet with the vegetables. Stir in the lemon juice and half of the parmesan cheese.

7. 7

   If the pasta seems dry, add a splash of the reserved pasta water.

8. 8

   Garnish with remaining parmesan and fresh parsley before serving.