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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
3 tablespoon(s) extra-virgin olive oil |
1 cup(s) red onion sliced |
1/4 teaspoon(s) salt |
1 bag(s) broccoli florets pre cut |
1 head(s) cauliflower chopped |
1 tablespoon(s) garlic minced |
1 cup(s) sugar snap peas |
1 bell peppers red or orange, sliced |
1 yellow summer squash sliced |
1 box(es) rainbow fusilli pasta |
2 scallions minced |
3 tablespoon(s) flat-leaf parsley minced |
3 tablespoon(s) basil minced |
1/4 cup(s) parmesan cheese grated |
Directions:
1. Bring a large pot of water to a boil. Meanwhile, heat oil in a large skillet. Add onion and salt and saute over medium heat for about 5 minutes. Add broccoli, cauliflower, and half the garlic to the skillet. Stir and cook for about 5 minutes. Add peas, bell pepper, and squash. Cook approximately 5 minutes more, then stir in remaining garlic. Cook another minute and set aside. Once water is boiling, add fusilli and cook about 12 minutes. Drain thoroughly and transfer to a large bowl. Add vegetable saute and toss with tongs to combine. Sprinkle scallions, parsley, basil, and parmesan and toss again. Add additional salt and pepper to taste.
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