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gemelli pasta broccoli florets extra-virgin olive oil garlic onion carrot zucchini yellow squash red bell pepper salt black pepper frozen peas tomatoes white wine lemon zest lemon Parmesan cheese fresh parsley
Viewed: 63 - Published at: 8 years agoIngredients
- 8 ounces gemelli pasta
- 2 cups broccoli florets
- 1 tablespoon extra virgin olive oil
- 2 tablespoons minced garlic
- 1/2 onion, diced
- 1 carrot, peeled sliced thin
- 1 medium zucchini, sliced into small chunks
- 1 medium yellow squash, sliced into small chunks
- 1 red bell pepper, sliced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup frozen peas
- 10 -12 cherry tomatoes, halved
- 1/2 cup white wine
- 2 teaspoons lemon zest
- 1 lemon, juice of
- 1/3 cup parmesan cheese
- 1 tablespoon fresh parsley, chopped
Method
- Cook pasta according to package directions. DO NOT DRAIN WATER. With a slotted spoon, remove pasta and transfer to bowl and set aside. Add broccoli florets to pasta water and bring to a boil. Reduce heat and simmer for 3-4 minutes until broccoli is just tender. Drain and set broccoli aside.
- In a large, deep skillet over medium-high heat olive oil. Add garlic and onion and cook until onions are translucent.
- Add boiled broccoli and saute for 1 minute. Then add carrots, zucchini, squash, red bell pepper, salt and pepper - saute until just tender, about 3-4 minutes.
- Add cherry tomatoes and peas and cook for another 1-2 minutes.
- Pour in white wine, add lemon zest and lemon juice. Let simmer for 3-4 minutes.
- Add pasta to the veggies and combine thoroughly. Pour into a large serving bowl.
- Add Parmesan cheese and parsley to the veggies and pasta, stirring gently. Add additional salt and pepper to taste. Serve warm or refrigerate and serve cold.
