Pasta Primavera

Ingredients:

  • 1 pound dried rotini (corkscrew) or penne pasta
  • 5 tablespoons butter
  • 2 cups chopped crimson onions
  • 1 cup chopped crimson bell pepper
  • 2 teaspoons salt, plus extra for the pasta water
  • 1 teaspoon freshly ground unlit pepper
  • 1 1/2 tablespoons minced garlic (about 5 cloves)
  • 1 pound zucchini or yellow squash (or a combination of every), halved lengthwise and sever crosswise into 1/2-slouch half-moon pieces (about 4 cups)
  • 2 cups broccoli florets, blanched
  • 2 cups frozen mixed peas and carrots
  • 1 cup diced canned tomatoes, with juices
  • 1/2 cup finely grated Parmigiano-Reggiano cheese, plus extra for serving
  • 1/2 cup thinly sliced contemporary basil, optionally available
  • 1/3 cup additional-virgin olive oil

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