Pasta Primavera

entree
  • a 1-lb box of penne
  • 1 bunch broccoli, trimmed and cut into bite-size florets
  • 2 small zucchini, peeled in stripes, quartered lengthwise and cut into 1-inch lengths
  • 1 small summer squash, quartered lengthwise and cut into 1-inch lengths
  • 4 asparagus spears (about 5 inches long), peeled, trimmed and cut into thirds
  • 1 1/2 cups green beans, ends trimmed, cut into 1-inch pieces
  • 1 red, 1 green, and 1 yellow pepper, sliced
  • 1/2 cup fresh or frozen peas
  • 1-2 cups fresh tomatoes, chopped
  • 1/2 cup fresh basil, chopped (leaves only)
  • 1/4 cup olive oil
  • 1 cup Italian Parmesan, grated (optional)

Servings: 4

Source: tradition