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Pasta Primavera

(makes 6 servings)

  • 1 (12 ounce) package wide old fashioned pasta
  • 1 yellow squash, chopped
  • 1 zucchini, chopped
  • 1 carrot, julienned
  • 1/2 red bell pepper, julienned
  • 1/2 pint grape tomatoes
  • 1/4 cup olive oil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 tablespoon butter
  • 2 cloves garlic, thinly sliced
  • 1/3 cup chopped fresh basil leaves
  • Thyme
  • Oregano
  • 1/2 cup grated Romano cheese

Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 10 to 12 minutes or until al dente; drain.

In a bowl, toss squash, zucchini, carrot, red bell pepper, tomatoes, with 2 tablespoons olive oil, salt, pepper. Sauté vegetables until tender.

Add sautéed vegetables to cooked pasta. Garnish with fresh herbs and finely grated cheese.


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