Ingredients

The following ingredients have 4 Servings
  • 1 pound penne or bow-tie pasta
  • 1/4 cup olive oil
  • 1 small shallot (diced)
  • 1 small zucchini (cut into 1/2 inch chunks)
  • 1 yellow pepper (thinly sliced)
  • 1 cup asparagus (cut into 1 inch pieces)
  • 2 cups fresh broccoli florets (chopped)
  • 1 cup fresh sugar snap peas
  • 1 teaspoon dried Italian seasoning
  • 1/4 cup dry white wine
  • 1/4 cup vegetable or chicken broth
  • 1/4-1/2 cup reserved pasta water
  • pepper (to taste)
  • 1/2 cup freshly grated Parmesan cheese (plus more for serving)
  • 1/2 cup grape tomatoes (halved)
  • 1 lemon (zest and juice)

Instruction

  • Bring water to a rapid boil in a large 6 quart pan.
  • Drop pasta into rapidly boiling water and stir well the first minute to keep the pasta from sticking together. Cook for 1 minute LESS than package time indicates.
  • Drain pasta, being sure to reserve 1/2 cup of the cooking liquid for the sauce.
  • Heat olive oil in a large, heavy skillet over medium-high heat.
  • Add in shallots, peppers, asparagus, broccoli, sugar snap peas, zucchini and Italian Seasoning. Saute for 4-5 minutes, or until vegetables are beginning to become tender, but still crisp.
  • Add in the white wine and allow the wine to cook off for 1-2 minutes.
  • Add in stock and 1/4 cup of the reserved pasta water. Season with pepper.
  • Add the pasta to the sauce and vegetables and toss to coat. Add in the additional 1/4 cup of reserved pasta cooking liquid if the sauce appears dry. Continue to heat on medium heat until warmed through, just a minute or two.
  • Turn off the heat and add in the tomatoes, lemon juice, zest, and Parmesan cheese. Toss to coat and serve.