Ingredients

The following ingredients have 4 Servings
  • 10 oz. dry Barilla Penne Pasta
  • Salt
  • 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 cloves garlic cloves, (minced)
  • 1 cup (heaping) grape tomatoes, (halved through the length)
  • 2 tsp dried Italian seasoning
  • 1/2 cup pasta water
  • 2 Tbsp fresh lemon juice
  • 1/2 cup shredded parmesan,* (divided)
  • 2 Tbsp chopped fresh parsley

Instruction

  • Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
  • Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
  • Add red onion and carrot and saute 2 minutes.
  • Add broccoli and bell pepper then saute 2 minutes.
  • Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened. 
  • Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.
  • Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.
  • Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.