A hearty, veggie packed pasta dish that's perfect for serving year round! It has so much fresh flavor, it's a great way to use up those vegetables in the fridge, plus it's a bright and colorful dish so it helps get the kids to eat their vegetables.
Ready in: 30minutes
10oz.dry Barilla Penne Pasta
1/2medium red onion,sliced
1largecarrot,peeled and sliced into matchsticks
2cupsbroccoli florets,cut into matchsticks
1mediumred bell pepper,sliced into matchsticks
1mediumyellow squash,sliced into quarter portions
1mediumzucchini,sliced into quarter portions
3 - 4clovesgarlic cloves,minced
1cup (heaping)grape tomatoes,halved through the length
2tspdried Italian seasoning
2Tbspfresh lemon juice
2Tbspchopped fresh parsley
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.