Pasta Primavera

Prep time: 25 minutes
Cook time: 15 minutes
Total: 40 minutes
Yield: 6 to 8 servings

Ingredients

•  1 pound dried rotini (corkscrew) or penne pasta
•  5 tablespoons butter
•  2 cups chopped red onions
•  1 cup chopped red bell pepper
•  2 teaspoons salt, plus more for the pasta water
•  1 teaspoon freshly ground black pepper
•  1 1/2 tablespoons minced garlic (about 5 cloves)
•  1 pound zucchini or yellow squash (or a mixture of both), halved lengthwise and cut crosswise into 1/2-inch half-moon pieces (about 4 cups)
•  2 cups broccoli florets, blanched
•  2 cups frozen mixed peas and carrots
•  1 cup diced canned tomatoes, with juices
•  1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for serving
•  1/2 cup thinly sliced fresh basil, optional
•  1/3 cup extra-virgin olive oil

Directions

1. Bring a large pot of salted water to a boil. Add the rotini and cook until just tender, about 11 minutes. Drain, reserving 3/4 cup of the cooking water, and set aside.
2. While the pasta is cooking, melt the butter in a 14-inch saute pan over medium-high heat. Add the onions and bell pepper and cook until soft, about 4 minutes. Add the 2 teaspoons salt, black pepper, and garlic, and cook for 1 minute longer. Add the squash and continue to cook, stirring as needed, for 2 minutes. Add the blanched broccoli, frozen peas and carrots and cook for 2 minutes. Add the tomatoes and continue to cook, stirring, for 2 minutes.
3. Add the pasta and the reserved cooking water to the sauce and cook until the pasta is heated through and the ingredients are well combined, about 1 to 2 minutes. Remove from the heat and fold in the grated Parmigiano-Reggiano cheese and fresh basil, if using. Then drizzle with the extra-virgin olive oil. Garnish the dish with more cheese, if desired, and serve hot.