- 8 ounce pasta, shapes
- 2 cup broccoli, florets
- 1 medium carrot
- 1 medium bell pepper, red
- 1 1/2 tablespoon olive oil
- 1/2 medium onion
- 1 clove garlic
- 1 medium zucchini
- 1 medium squash, summer
- 1/2 cup cherry tomatoes
- 1/2 cup green peas, frozen
- 1/2 cup vegetable broth
- 1 medium lemon
- 1/3 cup Parmesan cheese, grated
- 1/8 cup parsley, fresh
- 2 cup grapes
- Cook pasta as directed on package; drain, reserving the liquid. Set pasta aside; pour liquid back into the pot and bring to a boil.
- Cut broccoli into bite-sized florets, cut carrots into 1/2 inch rounds, and slice bell pepper. Add vegetables to water and boil for 2 minutes, then remove from heat and set aside.
- Heat a large skillet over medium and add oil. Dice onion and mince garlic; add both to hot oil and sauté 4-5 minutes until onion becomes soft.
- Cut zucchini and yellow squash in half lengthwise and then into half-moons. Add to onion and garlic. Cook for 2-3 minutes more, stirring occasionally.
- Add remaining vegetables, broth, 1 teaspoon zest of the lemon, and the juice of the lemon. Bring to a boil, then reduce heat and simmer for 3-4 minutes.
- Add cooked pasta, grated cheese, and chopped parsley. Toss to combine and serve with grapes on the side.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie