Light and Easy Pasta Primavera

Prep time: 15 minutes

Cook time: 20 minutes

Yield: 5 servings

Serving size: 2 cups

Ingredients

8 ounces gemelli pasta, dry
2 cups broccoli florets
½ cup matchstick carrots
1 red bell pepper, thinly sliced
1½ tablespoons extra virgin olive oil
½ onion, thinly sliced
1 tablespoon minced garlic
1 small zucchini, thinly sliced in half moons (about 1½ cups)
1 small yellow squash, thinly sliced in half moons (about 1½ cups)
½ cup cherry tomatoes, halved
½ cup frozen peas
½ cup white cooking wine
juice of ½ lemon (about 1 tablespoon) + ½ teaspoon zest
⅓ cup reduced-fat grated Parmesan cheese
2 tablespoons fresh parsley, chopped
salt, to taste
black pepper, to taste

Instructions

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 for 2 minutes, until they are bright and tender crisp.
Drain the vegetables and set aside.
Heat a large skillet over medium heat and add the oil, onions, and garlic. Cook for 4-6 minutes, or until the onions are soft.
Add the zucchini, yellow squash, and tomatoes and continue cooking for 2-4 minutes, until they begin to get soft.
Adjust the heat to medium-high and add the peas, the set-aside vegetables, cooking wine, lemon juice, and lemon zest and simmer for 3-4 minutes until the sauce slightly thickens.
Turn the heat down to low and add the set aside the cooked pasta, cheese, and parsley to the skillet.
Toss gently with tongs to evenly coat all the ingredients in the sauce, and serve hot.