Rotini Primavera
Ingredients
- 1 box (8oz) Bentilia red lentil rotini pasta
- ¼ cup Olive oil
- ½ Medium red onion sliced
- 1 Medium carrot, peeled and sliced into matchsticks
- 1 Medium red bell pepper, sliced into matchsticks
- 2 Medium zucchinis, sliced into quarter
- 1½ cup Small Broccoli florets
- 3 Cloves garlic, minced
- 1 cup Grape tomatoes, halved
- 2 tsp. Dried Italian seasoning
- ½ cup Pasta water
- 2 tbsp. Fresh lemon juice
- ½ cup Parmesan cheese, divided
- 2 tbsp. Fresh parsley, chopped
Instructions
- Bring 3 cups of salted water to a boil and cook red lentil Rotini pasta for 7-8 minutes as you would your regular pasta. Reserve 1/2 cup pasta water before draining;
- Meanwhile heat olive oil in a large and deep skillet over a medium-high heat;
- Add red onion and carrot and sauté 2 minutes;
- Add broccoli and bell pepper then sauté 2 minutes;
- Add zucchini then sauté 2-3 minutes;
- Add garlic, tomatoes, and Italian seasoning and sauté 2 minutes;
- Pour veggies into a serving bowl, add drained pasta, drizzle in lemon juice, add salt & pepper to taste and toss while adding slowly pasta water to loosen as desired;
- Toss in ¼ cup parmesan & parsley
- Serve and top with the remaining parmesan.
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