Ingredients
12ozdry pasta
3tbspolive oil
1zucchinicut into bite-sized pieces
3cupsbroccoli floretschopped
2bell peppers cored and diced into bite-sized pieces
1cupcherry or grape tomatoeshalved
3clovesgarlicpeeled and minced
salt and pepperto taste
1/2small red onionpeeled and thinly-sliced
1/2cupwhite balsamic vinaigrette
Parmesan cheesegrated, optional
Preparation
Cook the pasta in a large stockpot of generously-salted water al dente according to package directions. Drain pasta and rinse under cold water for about 20 to 30 seconds until no longer hot. Set aside.
Meanwhile, as your pasta water is heating and then your pasta is cooking, heat 1 tablespoon of oil in a large saute pan over medium-high heat.
Add the zucchini and broccoli florets and saute for 3 minutes, stirring occasionally. Stir in the remaining oil, then add the bell peppers, tomatoes, garlic, and a few generous pinches of salt and pepper, and stir to combine.
Continue sauteing for 4 to 5 more minutes, stirring occasionally, until the vegetables are cooked to your desired level of doneness.
Stir in the red onion and saute for 1 more minute.
Once the veggies and the pasta are all cooked, add them together in the large stockpot and drizzle with the vinaigrette.
Toss until the pasta and veggies are evenly coated with the vinaigrette, then top with extra Parmesan if you’d like.
Serve immediately, or refrigerate in a sealed container for up to 3 days.
