Posted on April 4th, 2019

Print Friendly, PDF & Email

Ingredients:

  • 8 ounces elbow or gemelli wheat pasta, dry
  • 2 cups broccoli florets
  • 1/2 cup matchstick carrots
  • 1 red bell pepper, thinly sliced
  • 1 1/2 tablespoons extra virgin olive oil
  • 1/2 onion, thinly sliced
  • 1 tablespoon minced garlic
  • 1 small zucchini, thinly sliced in half moons (about 1 1/2 cups)
  • 1 small yellow squash, thinly sliced in half moons (about 1 1/2 cups)
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup frozen peas
  • 1/2 cup white cooking wine (or white grape juice)
  • juice of 1/2 lemon (about 1 tablespoon) + 1/2 teaspoon zest
  • 1/3 cup reduced-fat grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped

Directions:

  • Bring a large pot of salted water to a boil, and cook the pasta according to package directions for al dente. Remove with a slotted spoon, and reserve in a bowl. Do not drain the pasta water.
  • Bring the water back up to a boil and cook the broccoli, carrots, and bell pepper slices until they are bright and tender crisp, 2 minutes.
  • Drain the vegetables and set aside.
  • Heat a large skillet over medium heat and add the oil, onions, and garlic. Cook until the onions are soft, 4-6 minutes.
  • Add the zucchini, yellow squash, and tomatoes and continue cooking until they begin to soften, 2-4 minutes.
  • Adjust the heat to medium-high and add the peas, the set-aside vegetables, the cooking wine, lemon juice, and lemon zest and simmer until the sauce slightly thickens, 3-4 minutes.
  • Reduce the heat to low and add the set-aside cooked pasta, the cheese, and parsley to the skillet.
  • Toss gently with tongs to evenly coat all the ingredients in the sauce, and serve hot.

Source: popculture.com

Share This:

Facebooktwittergoogle_plusredditpinterestlinkedinmail