Ingredients

The following ingredients have 4 Servings
  • 16 ounces Rigatoni pasta
  • 1/4 cup Olive oil
  • 1/2 medium Red onion (chopped)
  • 3/4 cup Carrot chips or 2 large carrots, peeled and sliced
  • 2 cups Broccoli florets
  • 1 cup Asparagus spears
  • 1/2 medium Red bell pepper, thin sliced
  • 1 medium Yellow squash, chopped into quarters
  • 1 medium Zucchini, chopped into quarters
  • 3/4 cup Sugar snap peas, chopped
  • 4-5 cloves Garlic, minced
  • 1 1/2 cups Grape tomatoes, halved
  • 1 tablespoon Dried Italian seasoning
  • 1/2 cup Chicken or Vegetable Stock
  • 1/2 teaspoon Salt
  • 1 Lemon, juiced and zested
  • 3/4 cup Shredded Parmesan cheese, divided
  • 2 tablespoon Fresh parsley, chopped

Instruction

  • Start by setting a large pot of salted water to boil and cook rigatoni pasta according to package directions.
  • Meanwhile, heat your olive oil over medium high heat in a large skillet.Add red onion and carrots to your skillet and saute 2 minutes.Next, add in broccoli, asparagus and red bell pepper then saute for 2 minutes.Add sugar snap peas, squash and zucchini and cook for about 2 minutes or until veggies have nearly softened.Toss in your minced garlic, grape tomatoes, Italian seasoning and cook for another 1-2 minutes.
  • Pour your cooked pasta into your veggies, add the veggie or chicken stock and salt to your pasta and stir it all together to combine. Add lemon zest and juice and stir again. Taste test to see if you need to add a bit more salt or pepper.Stir in most of the Parmesan and most of the parsley then serve with remaining Parmesan and parsley on top. Serve immediately. Refrigerate leftovers in an airtight container for up to 3 days.