Ingredients

The following ingredients have 5 Servings
  • 16 oz dry pasta (such as spaghetti)
  • 4 TB extra virgin olive oil (plus more for drizzling)
  • 1 onion (chopped)
  • 8 cloves garlic (chopped)
  • 2 cups broccoli florets
  • 2 cups matchstick carrots
  • 1 large red bell peppers (seeded and thinly sliced)
  • 1 large yellow squash or zucchini (sliced)
  • 1 cup grape tomatoes (halved)
  • 1 cup mushrooms (sliced)
  • 1 1/2 TB dried Italian seasoning
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 TB cornstarch
  • 2 cups regular strength chicken broth (or vegetable broth, if keeping vegetarian)
  • Optional Garnish: Freshly grated parmesan cheese (freshly sliced basil leaves)

Instruction

  • Cook Pasta: Bring a large pot of generously salted water to boil. Cook pasta according to package instructions, just to al dente; do not overcook. When pasta is done, reserve 1/2 cup of the pasta water and set it aside. Return drained pasta to pot and drizzle cooked/drained with enough oil to prevent sticking; cover to keep warm.
  • Cook Veggies: While pasta is cooking: heat olive oil in a large heavy skillet over medium-high heat. Add onions and stir 2-3 min. or until softened. Add garlic, stirring 1 minute. Add broccoli and carrots, stirring 2-3 min. Add bell pepper and cook another 2 min. Add the squash/zucchini, tomatoes, and mushrooms, stirring 2-3 minutes or just until all veggies are softened to your preference.
  • Season: Add Italian seasoning, salt, and pepper to the veggie mixture, stirring to combine well. Dissolve 1 TB cornstarch in 2 cups broth; when fully dissolved, add to the veggie mixture and bring to a boil until thickened.
  • Combine: Pour veggie mixture over cooked pasta in pot. Gently toss to combine; add some of the reserved pasta water if needed. Add additional kosher salt and freshly ground black pepper, to taste (I add about 1/4 tsp here.) Serve immediately with freshly grated parmesan and fresh basil.