Pasta Primavera
 
 
Makes 5 servings
Ingredients
  • 10 ounces short pasta, like casarecce or gemelli
  • ¼ cup olive oil
  • ½ medium red onion, thinly sliced
  • 2 carrots, peeled and cut into thin matchsticks
  • 1 red bell pepper, cut into thin matchsticks
  • 2 cups broccoli florets
  • 2 green zucchini, halved lengthwise and then cut crosswise into ¼"-thick pieces
  • 1 cup red and yellow grape tomatoes, halved
  • 4 garlic cloves, minced
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon dried Italian seasoning
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley
  • ½ cup grated Parmesan cheese
  • sea salt, to taste
Instructions
  1. Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, reserving ½ cup cooking liquid, and transfer to a large bowl.
  2. In the same pot used to cook the pasta, heat olive oil over medium-high heat. Add onion and carrots and sauté for 3 minutes.
  3. Add bell pepper and broccoli and sauté for 2 minutes.
  4. Add zucchini and sauté for 3 minutes.
  5. Add tomatoes, garlic, oregano, thyme and Italian seasoning and sauté for 2 minutes.
  6. Add cooked pasta, ¼ cup reserved cooking liquid and lemon juice and toss to coat.
  7. Add parsley and ¼ cup Parmesan cheese and stir to combine. If necessary, add more reserved cooking liquid to loosen the sauce. Season with salt to taste. Top with remaining Parmesan cheese.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/pasta-primavera/