🍝 Pasta Primavera

Ingredients

• Pasta

• 1 lb Penne
• 1 tbsp Table salt, for the pasta water

• Vegetables

• 3 tbsp Olive oil
• 3 clove Garlic, minced
• ½ lb Asparagus, cut in 1-inch pieces
• 1 Zucchini, halved and sliced
• 1 Red bell pepper, cut in strips
• 1 cup Cherry or grape tomatoes, halved
• 1 cup Frozen peas
• ¾ tsp Table salt
• ¼ tsp Ground black pepper

• To finish

• ¾ cup Grated Parmesan, grated
• 1 tbsp Lemon juice (bottled)
• ¼ cup Fresh basil, torn (optional)

Nutrition

Steps

You’ll need: large pot, large skillet, colander.

1. Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the penne by the package directions. Before draining, scoop out 1 cup of the pasta water.
2. While the pasta cooks, heat the oil in a large skillet over medium-high heat. Cook the asparagus, zucchini and bell pepper 5 to 6 minutes, until tender-crisp.
3. Add the garlic, tomatoes and peas and cook 2 minutes. Season with 3/4 teaspoon salt and the pepper.
4. Toss the drained pasta with the vegetables, Parmesan, lemon juice and enough pasta water to make a light, glossy sauce. Top with basil if you like.