Healthy Pasta Primavera

Name: Healthy Pasta Primavera
Total time: 40
Yield: 4
Ingredients: 2 cups whole grain penne pasta; 1 tablespoon olive oil; 0.5 cup chopped onion; 1 pound fresh asparagus, trimmed and cut into 2-inch pieces; 2 cups sliced fresh mushrooms; 1 small yellow summer squash, halved lengthwise and sliced; 2 cups cherry tomatoes, halved; 0.5 cup shredded carrot; 2 cloves garlic, minced; 1 tablespoon chopped fresh oregano; 0.5 teaspoon ground black pepper; 0.25 teaspoon salt; 0.125 teaspoon red pepper flakes; 0.5 cup freshly grated Parmesan cheese; Lemon wedges

Recipe by Jill Andersen from allrecipes.com

Dinner 40 Mins.

Ingredients

4 servings

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2 cups whole grain penne pasta
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1 tablespoon olive oil
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0.5 cup chopped onion
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1 pound fresh asparagus, trimmed and cut into 2-inch pieces
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2 cups sliced fresh mushrooms
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1 small yellow summer squash, halved lengthwise and sliced
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2 cups cherry tomatoes, halved
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0.5 cup shredded carrot

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2 cloves garlic, minced
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1 tablespoon chopped fresh oregano
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0.5 teaspoon ground black pepper
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0.25 teaspoon salt
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0.125 teaspoon red pepper flakes
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0.5 cup freshly grated Parmesan cheese
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Lemon wedges

Instructions

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
Meanwhile, heat oil in an extra-large skillet over medium-high heat. Add onion; cook until softened, 2 to 3 minutes. Add asparagus, mushrooms, and squash; cook until just tender, about 5 minutes. Add tomatoes, carrot, garlic, oregano, black pepper, salt, and red pepper flakes; cook until tomatoes begin to soften, about 1 minute.
Drain penne; stir into vegetable mixture along with 1/4 cup Parmesan cheese. Top servings with remaining cheese and serve with lemon wedges.