Ingredients
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2 cups yellow squash, diced
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2 cups broccoli, small florets
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1 cup red bell pepper, diced
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8 ounces penne or 8 ounces rotini pasta
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1/4 cup olive oil
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3 tablespoons lemon juice
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2 cups tomatoes, chopped
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salt, to taste
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black pepper, to taste
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1/2 cup parmesan cheese, grated
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1 garlic clove, minced (1 tsp)
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1 cup carrot, diced
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1/4 cup shallot, finely chopped
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2 cups sugar snap peas, halved
Instructions
- Bring large pot of salted water to a boil. Prepare a large ice water bath. Add carrots to the boiled water, and simmer 2 minutes.
- Add squash, and cook 2 minutes more.
- Add broccoli and bell pepper, and cook 2 minutes more.
- Add sugar snap peas, and cook 2 minutes more.
- Scoop vegetables from simmering water with strainer. Transfer to ice water bath. Drain when cool, and pat dry.
- Bring pot of water to a rolling boil. Add pasta and cook according to package directions for al dente. Drain, and rinse under cold water to cool.
- Meanwhile, whisk together olive oil and lemon juice in large serving bowl. Stir in shallots and garlic. Add pasta, blanche vegetables, tomatoes, and cheese, and toss to coat with dressing.
- Season with salt and pepper, and serve.