Pasta Primavera

Total Time: 15 minutes | Active Time: 20 minutes | Yield: 4 servings

Ingredients

8 ounces of whole wheat pasta

1 tablespoon olive oil, divided

1 large carrot, cut into matchsticks

1 medium zucchini, sliced, then halved to create a half circle

1 medium yellow summer squash, sliced, then halved to create a half circle

3 tablespoons unsalted butter

1/2 cup grated Parmesan cheese

1/2 cup whole milk

1 teaspoon dried basil

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

1/2 teaspoon black pepper

10 ounces cherry tomatoes, halved

Optional: crushed red pepper flakes, for serving

Directions

1. In a large pot, cook pasta according to package directions (Before cooking, add 1 teaspoon of salt to the water, or more if desired).

2. Meanwhile, heat 1/2 tablespoon of olive oil in a large skillet over medium-high heat. Add the carrots and cook, stirring occasionally until softened, about 5 minutes. Transfer the carrots to a plate. Add the other 1/2 tablespoon of oil and the zucchini and squash. Cook in a single layer until golden brown on each side, about 2-3 minutes per side. Transfer to the plate with the carrots.

3. Adjust heat to low and add the butter to the skillet. When melted, whisk in the Parmesan, milk, basil, garlic powder, slat, and pepper until smooth. Add cherry tomatoes and stir for 1 minute.

4. Drain the pasta using a colander/pasta strainer. Add the pasta and plated vegetables to the skillet and toss to coat. Remove from heat and serve with red pepper flakes and additional Parmesan if desired.

Storage: Store leftovers in an airtight container in the fridge for up to four days.

Photo and Original Recipe Credit: The Modern Proper