½cupfreshly grated Parmesan cheeseplus more for serving
½cupgrape tomatoeshalved
1largelemonzest and juice
Instructions
Bring a large pot of water to a rapid boil. Once boiling, heavily salt the water, add the pasta, and cook the pasta for 1 minute less than the package directions. Once the pasta is just shy of being al dente, drain off the cooking water, reserving ½ cup of the cooking liquid for the sauce.
While the pasta is cooking, heat olive oil in a large, heavy skillet over medium-high heat. Once the oil is heated, add in shallots, peppers, asparagus, broccoli, sugar snap peas, zucchini, and Italian Seasoning. Saute for 4-5 minutes, or until vegetables are just crisp-tender.
Add in the garlic and white wine and allow the wine to cook off for 1 minute, stirring constantly.
Add ¼ cup of broth, ¼ cup of the reserved pasta water, and cooked pasta to the skillet and toss to coat. Add the additional ¼ cup of reserved pasta cooking liquid if the sauce appears dry. Continue to heat on medium heat until warmed through, just a minute or two.
Turn off the heat and season with salt and pepper to taste. Add the tomatoes, lemon juice, zest, and Parmesan cheese. Toss to coat.
Serve with a drizzle of olive oil and additional parmesan cheese if desired.
Video
Notes
Pasta: Use any shape of noodle you like for this recipe. And if needed, use gluten-free pasta. Dry White Wine: For dry white wine, use Chardonnay or Pinot Grigio. If you do not use wine, use additional vegetable broth. Vegetables: Feel free to mix and match the vegetables as desired or add in mushrooms, peas, carrots, or squash if desired. Storage: Store leftover vegetable pasta in an airtight container in the refrigerator for up to 3 days. Reheat as desired, adding a splash of broth or water if the pasta appears dry.