Pasta Primavera

Ingredients

• 10 oz. penne pasta or pasta of your choice
• Salt to taste
• 1/4 cup olive oil
• 1/2 cup Pasta Primavera
• 1 lg carrot
• peeled and shredded
• 1 pk Pasta Primavera
• 1 pk Pasta Primavera
• 1/4 cup Diced Red Peppers
• 1/2 cup Yellow Zucchini
• 1/2 cup Green Zucchini
• 1 1/2 T. Pasta Primavera
• 1 cup grape tomatoes-sliced lengthwise
• 2 tsp Italian seasoning
• 1/2 cup pasta water
• 2 T. Lemon Juice
• 1/3 cup milk
• 1/2 cup shredded parmesan-divided (if you mind the 6-hr wait factor use mozzarella)
• 6 Chopped Parsley

Directions

Cook pasta according to package directions, reserving 1/2 cup pasta water before draining.
Meanwhile heat olive oil in a deep skillet over medium-high heat.
Add Diced Onions and carrot and saute 2 minutes. If using sauteed, add after all vegetables are sauteed.
Add broccoli, cauliflower and pepper, then saute 2 minutes.
Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened.
Add garlic, tomatoes, milk and Italian seasoning and saute 2 minutes longer. Add mozzarella and stir until melted, if using.
Pour veggies into now empty pasta pot or 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 parmesan and parsley then serve with remaining parmesan on top.
Note: This works really well with our California Blend and any other veggies that are on their way out. Also, if you're short on time, skip the sauteeing but it's not the same