Pasta Primavera

• Your Veggies
• 1/2 pint Cherry Tomatoes sliced in half
• 1 squash thinly sliced
• 1 zuchinni thinly sliced
• 1 shallot julienne
• 1 cup frozen, or fresh peas
• 1 cup lightly chopped flat leaf parlsey
• 2 cloves of sliced garlic
• 1/2 lemon
• any other veggies you want
• Seasonings and such
• Parmigiano-Reggiano : as much as as your heart desires
• 3 tablespoons butter
• 1 cup pasta water
• Salt & Pepper
• Dried Basil
• Dried Bay Leaves
• Crushed Red Peppers

1. Bring a pot of salted water to boilrn- make sure the water is as salty as the ocean, we're using it in the sauce!
2. In a large saucepan add olive oil, shallots and garlic and cook over medium heat being sure to move around so they don't brown.
3. Add zucchinis, tomatoes, crushed red peppers,basil and salt and pepper
4. While pasta is still cooking, take one cup of pasta water and pour into pan - add bay leaves and half of fresh squeeze lemon.
5. When pasta is al dente, take noodles straight from pot to pan, no need to strain it
6. Serve it up! If you make it, tag me in the pic I want to see!

tomatoes, zuchinni, shallot julienne, frozen, flat leaf parlsey, garlic, lemon, want, much, butter, pasta water, salt, basil, bay leaves, red peppers

Taken from food52.com/recipes/81339-pasta-primavera (may not work)