The Sky Is Falling

I've felt like Chicken Little this week, I hope we get through this pandemic smoothly and quickly.  Until then I'll try new recipes.  I love multicolored meals loaded with vegetables and pasta primavera was a great choice.  I paired it with chicken parmesan because I love my protein.

Pasta Primavera

Pasta Primavera

6 oz Penne pasta (or bowtie or whatever you like)
salt
1/4 cup olive oil
1/2 red onion, thinly sliced
1-2 carrots, peeled and cut into matchsticks
2 cups broccoli florets, cut into matchsticks
1 medium red or yellow bell pepper, sliced into matchsticks
1 medium yellow squash, quartered and sliced
1 medium zucchini squash, quartered and sliced
3-4 garlic cloves, minced
1 cup grape tomatoes, halved
2 tsp. dried Italian seasoning
1/2 cup pasta water or less
2 Tbs lemon juice
1/2 cup shredded parmesan, divided
2 Tbs chopped fresh parsley

Cook pasta according to package directions in salted water and reserve 1/2 cup of pasta water for later use.

In a 12" deep skillet, heat oil over medium high heat.  Add onion and carrots and saute 2 minutes.  Add broccoli and bell pepper and saute 2 minutes.  Add squash and zucchini and saute 2-3 minutes or until vegetables are nearly softened.  Add garlic, tomatoes, and seasoning and saute 2 minutes.  In a bowl, combine vegetables and drained pasta.  Drizzle lemon juice and 1/4 cup of pasta water.  Season to taste with salt and add more pasta water if desired.  Add 1/4 cup parmesan cheese and parsley and combine.  Serve sprinkled with remaining parmesan.