Harry’s Pasta Primavera

Leftover veggies made magic. Use whatever’s on-hand or seasonal to recreate this perfect vegan pasta dish. This is what happened to be in our fridge, but substitutions are just fine.

Recipe

Ingredients:

1 box Campanelle pasta (or your favorite pasta shape)
Salt, to taste
1/4 cup olive oil
1/2 medium red onion, sliced
1 large carrot, cut into matchsticks
2 cups broccoli florets, chopped
1 medium yellow summer squash, sliced into quarter wedges
1 medium zucchini, sliced into quarter wedges
3-4 cloves garlic, minced
1 cup (heaping) grape tomatoes, halved lengthwise
2 tsp. Italian seasoning
1/2 cup pasta water
2 tbsp. fresh lemon juice
1/2 cup shredded vegan parmesan, divided
2 tbsp. fresh parsley, chopped
2-4 tbsp. vegan butter, as desired

Directions:

1. Bring a large pot of water to a boil. Cook pasta in salted water as directed on package. Reserve 1/2 cup pasta water before draining.
2. In the meantime, heat olive oil in a deep, 12″ inch skillet over medium high heat.
3. Add red onion and carrots. Sauté 2 minutes.
4. Add squash and zucchini. Sauté 2-3 minutes or until veggies have nearly softened.
5. Add garlic, tomatoes, and Italian seasoning, and sauté 2 minutes longer.
6. Pour veggies into now empty pasta pot or serving bowl, add drained pasta, vegan butter, and lemon juice. Season with a little more salt as needed, and toss while adding in pasta water to loosen as desired.
7. Add a quarter cup parmesan, and parsley. Serve with remaining parmesan on top.

Serves three to four.