Pasta Primavera

I've made this a few times this winter and I LOVE IT! Add shrimp or chicken if you must, but you won't be disappointed either way!

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Ingredients:

• 10 oz. Penne Pasta
• Salt
• 1/4 C Olive Oil
• 1/2 medium sized red onion, sliced
• 1 Large Carrot, peeled and sliced into matchsticks
• 2 C broccoli florets, cut into matchsticks
• 1 medium sized red bell pepper, sliced into matchsticks
• 1 medium sized yellow squash, sliced into quarter portions
• 1 medium sized zucchini, sliced into quarter portions
• 3-4 cloves garlic, minced
• 1 C (heaping) grape tomatoes, halved through the length
• 2 tsp dried Italian seasoning
• 1/2 C pasta water
• 2 Tbsp fresh lemon juice
• 1/2 C shredded parmesan, divided
• 2 Tbsp chopped fresh parsley

Instructions:

1. Bring large pot of water to a boil. Cook penne pasta in s alted water according to package directions, reserve 1/2 C pasta water before draining
2. Meanwhile, heat olive oil in a 12-inch (and deep) skilled over medium-high heat
3. Add red onion and carrot and saute for 2 minutes
4. Add broccoli and bell pepper then saute for 2 minutes
5. Add squash and zucchini then saute 2-3 minutes, or until veggies have nearly softened
6. Add garlic, tomatoes and italian seasoning and saute 2 minutes longer
7. 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
8. Toss in 1/4 C parmesan and parsley then serve with remaining parmesan on top

Recipe From: 

https://www.cookingclassy.com/pasta-primavera/