Ingredients
Pasta
- 10 oz. dry Barilla Penne Pasta
- Salt, to taste
Vegetables & Seasonings
- 1/4 cup olive oil
- 1/2 medium red onion, sliced
- 1 large carrot, peeled and sliced into matchsticks
- 2 cups broccoli florets, cut into matchsticks
- 1 medium red bell pepper, sliced into matchsticks
- 1 medium yellow squash, sliced into quarter portions
- 1 medium zucchini, sliced into quarter portions
- 3 – 4 garlic cloves, minced
- 1 cup grape tomatoes, halved through the length (heaping)
- 2 tsp dried Italian seasoning
- 1/2 cup reserved pasta water
- 2 Tbsp fresh lemon juice
- 1/2 cup shredded parmesan cheese (divided)
- 2 Tbsp chopped fresh parsley
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Heat Oil: While the pasta cooks, heat 1/4 cup olive oil in a 12-inch deep skillet over medium-high heat to prepare for sautéing the vegetables.
- Sauté Onion and Carrot: Add the sliced red onion and carrot matchsticks to the hot oil. Sauté for about 2 minutes until they begin to soften and release their flavors.
- Add Broccoli and Bell Pepper: Incorporate the broccoli florets and red bell pepper slices into the skillet. Continue sautéing for 2 more minutes to further cook the vegetables.
- Sauté Squash and Zucchini: Add the yellow squash and zucchini slices. Sauté for 2 to 3 minutes more, or until the vegetables are nearly softened but still retain some bite.
- Add Garlic, Tomatoes and Seasoning: Stir in the minced garlic, halved grape tomatoes, and dried Italian seasoning. Sauté everything together for an additional 2 minutes to meld the flavors.
- Combine Pasta and Veggies: Transfer the sautéed vegetables into the pot or a large serving bowl. Add the drained pasta, drizzle with fresh lemon juice, season with salt if needed, and toss. Gradually add reserved pasta water as needed to loosen the mixture and coat the pasta evenly.
- Final Touch: Toss in 1/4 cup of shredded parmesan cheese and the chopped fresh parsley. Serve immediately, topping with the remaining 1/4 cup parmesan cheese for extra flavor.
Notes
- Use freshly grated parmesan for the best flavor and melting quality.
- Reserve some pasta water to help create a light sauce that coats the pasta.
- You can customize the vegetables based on seasonal availability or preference.
- For a vegan option, omit parmesan or substitute with vegan cheese or nutritional yeast.
- Make sure not to overcook the vegetables to maintain texture and color.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian