vegetarian pasta primavera

Ingredients

• 1 pound pasta (penne, farfalle, or rotini recommended)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup asparagus, cut into 1-inch pieces
• 1 cup broccoli florets
• 1 cup sliced zucchini
• 1 cup sliced bell pepper (any color)
• 1 cup frozen peas
• 1/2 cup vegetable broth
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh basil, chopped
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
2. While pasta is cooking, heat olive oil in a large skillet over medium heat.
3. Add onion and garlic and cook until softened, about 5 minutes.
4. Add asparagus, broccoli, zucchini, and bell pepper to the skillet and cook for 5-7 minutes, or until tender-crisp.
5. Stir in frozen peas and vegetable broth. Bring to a simmer and cook for 2-3 minutes.
6. Add drained pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
7. Stir in Parmesan cheese and fresh basil. Season with salt and pepper to taste.

Notes

• For a richer flavor, add a splash of white wine to the skillet after the garlic is cooked.
• Don't overcook the vegetables; they should still have a bit of a bite.
• Use seasonal vegetables for the best flavor and variety.
• To store leftovers, allow to cool completely before refrigerating in an airtight container for up to 3 days.
• For best results, use a large skillet to ensure even cooking of all the vegetables.