Grill Master
Gold Site Supporter

10 ounces Dry Ziti Rigati
¼ cup Olive Oil
½ Medium Red Onion (sliced)
1 Large Carrot (peeled and sliced into matchsticks)
2 c. Broccoli Florets (separated)
1 Medium Red Bell Pepper (sliced into matchsticks)
1 Medium Yellow Squash (sliced into quarter portions)
1 Medium Zucchini (sliced into quarter portions)
2 tsp. Minced Garlic
1 c. Grape Tomatoes (halved through the length)
2 tsp. Dried Italian Seasoning
1/2 c. Pasta Water
2 TBL Fresh Lemon Juice
1/2 c. Parmesan (shredded, divided)
2 TBL. Fresh Parsley (chopped)

1. 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.
2. Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
3. Add red onion and carrot and sauté 2 minutes
4. Add broccoli and bell pepper and sauté 2 minutes
5. Add squash and zucchini and sauté 2 – 3 minutes or until veggies have nearly softened
6. Add garlic, tomatoes and Italian seasoning and sauté 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 parmigiano and parsley then serve with remaining parmesan on top.

(I confess : Having zero Parm, except fot the grated stuff,
I used what I had, which was Shredded Pepper Jack...
... Interesting !)

Pasta Primavera 8-16-23.JPG