Light And Easy Pasta Primavera

• 8 ounces gemelli pasta
• 2 cups broccoli florets
• 1 tablespoon extra virgin olive oil
• 2 tablespoons minced garlic
• 1/2 onion, diced
• 1 carrot, peeled sliced thin
• 1 medium zucchini, sliced into small chunks
• 1 medium yellow squash, sliced into small chunks
• 1 red bell pepper, sliced
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup frozen peas
• 10 -12 cherry tomatoes, halved
• 1/2 cup white wine
• 2 teaspoons lemon zest
• 1 lemon, juice of
• 1/3 cup parmesan cheese
• 1 tablespoon fresh parsley, chopped

1. Cook pasta according to package directions. DO NOT DRAIN WATER. With a slotted spoon, remove pasta and transfer to bowl and set aside. Add broccoli florets to pasta water and bring to a boil. Reduce heat and simmer for 3-4 minutes until broccoli is just tender. Drain and set broccoli aside.
2. In a large, deep skillet over medium-high heat olive oil. Add garlic and onion and cook until onions are translucent.
3. Add boiled broccoli and saute for 1 minute. Then add carrots, zucchini, squash, red bell pepper, salt and pepper - saute until just tender, about 3-4 minutes.
4. Add cherry tomatoes and peas and cook for another 1-2 minutes.
5. Pour in white wine, add lemon zest and lemon juice. Let simmer for 3-4 minutes.
6. Add pasta to the veggies and combine thoroughly. Pour into a large serving bowl.
7. Add Parmesan cheese and parsley to the veggies and pasta, stirring gently. Add additional salt and pepper to taste. Serve warm or refrigerate and serve cold.

gemelli pasta, broccoli florets, extra virgin olive oil, garlic, onion, carrot, zucchini, yellow squash, red bell pepper, salt, black pepper, frozen peas, tomatoes, white wine, lemon zest, lemon, parmesan cheese, fresh parsley

Taken from www.food.com/recipe/light-and-easy-pasta-primavera-520704 (may not work)