“Lighted up primavera”
READY IN:
35mins
SERVES:
5
YIELD:
10 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions. DO NOT DRAIN WATER. With a slotted spoon, remove pasta and transfer to bowl and set aside. Add broccoli florets to pasta water and bring to a boil. Reduce heat and simmer for 3-4 minutes until broccoli is just tender. Drain and set broccoli aside.
  2. In a large, deep skillet over medium-high heat olive oil. Add garlic and onion and cook until onions are translucent.
  3. Add boiled broccoli and sauté for 1 minute. Then add carrots, zucchini, squash, red bell pepper, salt and pepper — sauté until just tender, about 3-4 minutes.
  4. Add cherry tomatoes and peas and cook for another 1-2 minutes.
  5. Pour in white wine, add lemon zest and lemon juice. Let simmer for 3-4 minutes.
  6. Add pasta to the veggies and combine thoroughly. Pour into a large serving bowl.
  7. Add Parmesan cheese and parsley to the veggies and pasta, stirring gently. Add additional salt and pepper to taste. Serve warm or refrigerate and serve cold.

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