Pasta Primavera

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Pasta Primavera

Serves 4

1 cup carrots, julienned

1 cup zucchini, chopped

1 cup squash, chopped

1 cup onion, chopped

1 cup sun dried tomatoes, cut in slices

3 garlic cloves, chopped

1/4 cup olive oil

1 teaspoon garlic powder

2 teaspoons Italian seasoning

Salt and Pepper to taste

2 tablespoons lemon juice

1 pound pasta

1/2 cup Parmesan and Romano cheese shredded

 

Boil pasta according to al dente directions reserving 1/2 cup pasta water

While the pasta is boiling, heat olive oil in a large skillet over medium heat

Sautee carrots for 3 minutes

Add zucchini, squash, and onion to carrots

Sautee for 3 minutes

Add tomatoes and garlic to skillet

Sauté for 1 minute more

Stir in cooked pasta

Add lemon juice

Stir in small amounts of pasta water until mixture moves freely and is not stuck together

Toss with cheese and serve

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