1 c. PAOW! Pieces
10 oz. penne pasta
¼ c. olive oil
½ red onion, sliced
1 carrot, peeled and julienne
2 c. broccoli florets, julienne
1 red bell pepper, julienne
1 yellow squash, sliced into quarter portions
1 zucchini, sliced into quarter portions
4 cloves garlic cloves, minced
1 c. grape tomatoes, halved through the length
1 tbsp. fresh basil
2 tbsp. fresh parsley
2 tbsp. lemon juice
½ c. parmesan, shredded and divided
½ c. cream
- In a large pot bring water to a boil. Cook the penne according to the box in salted water to al dente about 8-10 minutes. Reserve ½ cup of pasta water to the side before straining.
- Meanwhile in a large sauté pan add the olive oil on medium high heat. Add the carrots, and red onions. Sauté for 2 minutes. Add the bell peppers and the broccoli and sauté for another 2 minutes. Add in the squash, zucchini, tomatoes, and garlic. Sauté for 4 minutes or until everything is tender.
- Drain the pasta and place the veggies in the pot. Add the pasta, salt, cream, and pasta water. Toss and bring to a quick boil. Add ¼ cup parmesan cheese, PAOW! pieces and stir.
- To serve add the remaining parmesan cheese, parsley, and fresh basil