Community Kitchen is a non-profit organization that focuses on education and nutrition. Each month, there will be a new video that teaches people a simple recipe with a featured ingredient from the Good Food Box.
Ingredients
Pasta Primavera
10 oz. dry Penne Pasta
Salt
1/4 cup olive oil
1/2 - 1 medium red onion, chopped
1-2 medium carrots, peeled and thinly sliced
2 cups broccoli florets, trimmed into bite sized pieces
1 medium yellow squash, sliced into quater portions
1 medium red bell pepper, sliced into matchsticks
1 medium zucchini, sliced into quater portions
3-4 cloves garli, minced
1-2 cups grape tomatoes, halved through length
2 tsp. dried italian seasoning
2 cups of your favorite tomatoes/ spaghetti sauce
2 tbsp. fresh lemon juice
1/2 cups shredded parmesan cheese, divided
Garnish: Fresh Parsley
Preparation
Jebb’s Pasta Primavera
Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions. Reserve 1 1/2 - 2 cups pasta water before draining.
Meanwhile heat olive oil in a large fry pan over medium heat. Add red onion, carrot, yellow squash, saute for 3 minutes.
Add broccoli, garlic and red pepper, saute for 2 minutes. Add zucchinii, saute for 2-3 minutes.
Add tomatoes, italian seasoning and your favourite spaghetti sauce. Add 1 cup reserved pasta water - simmer. Add veggies to drained pasta. Drizzle with lemon juice. Taste, adjust seasonings, Add additional reserved pasta water if necessary.
Toss in 1/4 cup parmesan and parsley
Serve on a platter. Grate remaining parmesan. Garnish with parsley.
ENJOY!