Easy Pasta Primavera Recipe

Ingredients

• 10 ounce penne (uncooked)
• 2 tablespoon olive oil
• 1 large onion (chopped)
• 1 pound asparagus (fresh, trimmed and cut into 2-inch pieces)
• 2 cups mushrooms (sliced)
• 1 small zucchini (halved lengthwise and sliced)
• 1 medium carrot (shredded)
• 2 cups cherry tomatoes (halved)
• 4 cloves garlic (minced)
• 1 tablespoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon red pepper flakes
• 1 cup Parmesan cheese (freshly grated)
• 1 lemon (cut in wedges)

Instructions 

1. Cook the penne according to package instructions. Reserve 1/2 cup of pasta water before draining.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, 2 to 3 minutes.
3. Add the asparagus, mushrooms and zucchini to the skillet and cook until tender, about 5 minutes.
4. Add the shredded carrot, tomatoes, garlic, Italian seasoning, salt, pepper, red pepper flakes, stir and cook for another minute until the tomatoes begin to soften.
5. Stir in the cooked penne, 1/2 cup of the cheese and some pasta water as needed. Serve and top with remaining Parmesan cheese and lemon wedges.