PASTA PRIMAVERA

Pasta Primavera image

Provided by Emeril Lagasse

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 14

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

Steps:

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