Pasta Primavera

• 1 pound dried rotini (corkscrew) or penne pasta
• 5 tablespoons butter
• 2 cups chopped red onions
• 1 cup chopped red bell pepper
• 2 teaspoons salt, plus more for the pasta water
• 1 teaspoon freshly ground black pepper
• 1 1/2 tablespoons minced garlic (about 5 cloves)
• 1 pound zucchini or yellow squash (or a mixture of both), halved lengthwise and cut crosswise into 1/2-inch half-moon pieces (about 4 cups)
• 2 cups broccoli florets, blanched
• 2 cups frozen mixed peas and carrots
• 1 cup diced canned tomatoes, with juices
• 1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for serving
• 1/2 cup thinly sliced fresh basil, optional
• 1/3 cup extra-virgin olive oil

1. Bring a large pot of salted water to a boil.
2. Add the rotini and cook until just tender, about 11 minutes.
3. Drain, reserving 3/4 cup of the cooking water, and set aside.
4. While the pasta is cooking, melt the butter in a 14-inch saute pan over medium-high heat.
5. Add the onions and bell pepper and cook until soft, about 4 minutes.
6. Add the 2 teaspoons salt, black pepper, and garlic, and cook for 1 minute longer.
7. Add the squash and continue to cook, stirring as needed, for 2 minutes.
8. Add the blanched broccoli, frozen peas and carrots and cook for 2 minutes.
9. Add the tomatoes and continue to cook, stirring, for 2 minutes.
10. Add the pasta and the reserved cooking water to the sauce and cook until the pasta is heated through and the ingredients are well combined, about 1 to 2 minutes.
11. Remove from the heat and fold in the grated Parmigiano-Reggiano cheese and fresh basil, if using.
12. Then drizzle with the extra-virgin olive oil.
13. Garnish the dish with more cheese, if desired, and serve hot.

rotini, butter, red onions, red bell pepper, salt, freshly ground black pepper, garlic, zucchini, broccoli florets, carrots, tomatoes, cheese, fresh basil, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/emeril-lagasse/pasta-primavera.html (may not work)