Preheat oven to 400F and grease a 9×13 (or large round) baking dish. In a large skillet, heat the oil over medium/high heat. Add the onion and garlic and cook until fragrant and translucent, about 3-4 minutes. Add the squash and zucchini, seasoning with salt and pepper to taste.
Baked Pasta Primavera. Colorful zucchini, yellow squash and cherry tomatoes nestle in this creamy pasta. Lemon zest brightens the dish, and fresh bread crumbs on top add a delightful crunch. Cut all the vegetables to about the same size to ensure that they cook evenly. Substitute other seasonal vegetables to make this recipe year-round.
Cook the pasta according to package directions in a Dutch oven, adding the carrots, peas, squash, and/or asparagus for the last 3 minutes of cooking time. Drain, reserving 1/4 cup of the pasta water. Return the pasta mixture to the Dutch oven. Cover and set aside.
Feb 21, 2018 · Cook pasta according to package directions. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add in red onion and asparagus and saute 5 to 7 minutes until asparagus is tender crisp. Add in peas, tomatoes, and artichoke hearts and stir briefly until heated through, 1 …