Rotini Primavera

  • Prep Time 20 min
  • Cook Time 10 min
  • Servings 4

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

  1. 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;
  2. Meanwhile heat olive oil in a large and deep skillet over a medium-high heat;
  3. Add red onion and carrot and sauté 2 minutes;
  4. Add broccoli and bell pepper then sauté 2 minutes;
  5. Add zucchini then sauté 2-3 minutes;
  6. Add garlic, tomatoes, and Italian seasoning and sauté 2 minutes;
  7. 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;
  8. Toss in ¼ cup parmesan & parsley
  9. Serve and top with the remaining parmesan.