Pasta Primavera

Ingredients:

•    8 ounces Atkins Penne
•    1/4 cup olive oil
•    2 garlic cloves, peeled and smashed
•    4 mushrooms, sliced
•    1 small zucchini, cut into 1/3-inch rounds
•    1 small yellow squash, cut into 2-inch wedges
•    Salt and pepper
•    1/2 bunch asparagus, stalks cut into 3 pieces
•    1 orange pepper, cut into thin strips
•    1 cup grape tomatoes, sliced
•    2 tablespoons chopped fresh chives
•    1 tablespoon lemon zest
•    2 tablespoons grated Parmesan, plus more for serving

Directions:

Cook pasta according to package directions, and return to pot.Heat oil in a large skillet over medium-high heat. Add garlic, and tilt pan to keep garlic submerged. Poach garlic until it just begins to brown, about 2 minutes. Remove and discard garlic.Add mushrooms to pan, and cook until beginning to soften, about 2 minutes. Add zucchini and squash; toss in oil to coat, and season with salt and pepper. Cook until beginning to soften, 2 minutes. Add asparagus and orange pepper, and cook, tossing, until asparagus is bright green and pepper is beginning to soften, about 3 minutes. Add tomatoes, and toss gently.Remove skillet from heat, and add vegetables to pot with pasta. Toss with chives, lemon zest and Parmesan. Season with additional salt and pepper to taste, and serve warm with additional Parmesan, if desired.

Categories:

Main Course, Italian, Pasta & Pizza Recipes, Phase Two, Phase Three, Phase Four.