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