Pasta Primavera

This recipe right here made me look like a pro in the kitchen (which I am not). If you know me then you know I can confidently cook taco salad and lasagna, and that's about it. I loved making this recipe because it's full of color and vegetables. It's SO easy and quick, and husband approved.

Pasta Primavera is perfect for a light, summer dinner. We added grilled chicken for more protein, and served with our favorite summer wine. Try it out and let me know what you think!

Ingredients:

• one package of pasta (penne, bowtie, or any other pasta of your choice)

• 2 tablespoons of olive oil

• 4 cloves of garlic, minced

• 1 red onion, sliced

• 1 head of broccoli florets

• 2 sliced bell peppers (assorted colors)

• 4 regular sized sliced carrots (purple carrots are colorful and delicious)

• 2 sliced zucchini

• 2 sliced yellow summer squash

• 1 container of cherry tomatoes, whole (they will blister and get really soft)

• Salt and black pepper to taste

• Italian seasoning

• 1/2 lemon, juiced

• butter to flavor cooked pasta

• 1/2 cup or more of grated Parmesan cheese (optional)

• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 450 and put cooking spray on two large sheet pans.

2. Cook the pasta according to the package instructions until al dente. Drain and set aside. Add butter to hot pasta for flavor.

3. Cut all your veggies and place on two large sheet pans.

4. Mince the garlic and add over the veggies.

5. Drizzle with olive oil and season with Italian seasoning, salt, and pepper.

6. Bake the veggies for about 10 minutes, then give them a flip/stir and bake for another 10-15 minutes, or until they are soft, but not mushy.

7. Add the cooked veggies to the pasta and toss well. Add the lemon juice and parsley to the pasta and vegetables. If desired, sprinkle grated Parmesan cheese over the pasta and mix until melted and well combined.

Your Pasta Primavera is now ready to be served! Enjoy this vibrant and flavorful dish as a main course or as a side dish.