One Pot Pasta Primavera

By mrslopes

This easy recipe lends itself to endless variations. In place of fresh basil, try 1/4 cup chopped cilantro or parsley, 2 Tbs. chopped fresh tarragon, or 1 Tbs. finely minced fresh rosemary or oregano.

Ingredients

• 3 Tbs. olive oil
• 3 cloves garlic, minced (1 Tbs.)
• 1 tsp. grated lemon zest
• 8 oz. fusilli pasta
• 2 small yellow squash, halved and cut into 1/2-inch-thick slices
• 1 medium orange bell pepper, cut into 1-inch pieces
• 8 oz. small broccoli florets (3 cups)
• 2 cups halved cherry tomatoes
• 8 green onions, thinly sliced (1/2 cup)
• 1/2 cup torn fresh basil leaves
• Grated Parmesan cheese for garnish, optional

Details

Servings 4
Adapted from vegetariantimes.com

Preparation

Step 1

1. Combine oil, garlic, and lemon zest in small bowl. Set aside.

2. Cook pasta in large pot of boiling, salted water according to package directions. Add squash and bell pepper 4 minutes before end of cooking time. Add broccoli 3 minutes before end of cooking time. Drain pasta and vegetables, reserving 1/2 cup cooking water.

3. Return pasta mixture to pot, and stir in tomatoes, green onions, basil, oil mixture, and reserved cooking water. Heat over medium-low heat until tomatoes are hot. Serve with Parmesan cheese, if desired.