Pasta Primavera
Delicious farfalle pasta with sauteed mushrooms, green pepper, zucchini and squash will quickly become a family favorite, and acts as a nice, healthy, cost-effective dinner! This meal is ready faster than the time it would take to order through a delivery service!
Servings
2-4
Ready In:
40 minutes
Calories:
???
Good For:
Dinner
Ingredients
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1 medium zucchini, half moon slice
-
1 yellow squash, half moon slice
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½ yellow onion, thinly sliced
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1 bell pepper, cut into thin strips
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4 oz mushrooms, sliced
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¼ cup olive oil
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Kosher salt and freshly ground black pepper
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1 tablespoon dried Italian herbs or herbes de Provence
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½ pound farfalle (bowtie pasta), or any pasta of your liking!
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1/2 cup grated Parmesan
Directions
Step 1. In a large skillet, heat olive oil before tossing in onion, pepper and mushrooms, salt, pepper, and dried herbs to coat. Saute until the vegetables are tender. Add zucchini and quash. Cook for an additional 3-4 minutes, stirring occasionally. Be sure not to overcook the squash.
Step 2. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8-10 minutes. Drain.
Step 3. Add the pasta with the vegetable mixtures in the skillet to combine. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately
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