Fall Pasta Primavera

Ingredients

• 12 ounces bow-tie pasta whole-wheat
• 5 cups fall vegetables such as carrots peeled chopped
• 1 clove garlic chopped
• 1.5 teaspoons lemon zest grated
• 1 tablespoon olive oil 
• 4 servings parmesan grated
• 0.3 cup parsley chopped
• 1 cup vegetable broth low-sodium

Equipment

• bowl
• frying pan
• pot

Directions

1. Warm olive oil in large nonstick skillet over medium heat.
2. Add chopped vegetables; saut for 8 minutes.
3. Add garlic; saut 1 minute longer.
4. Pour in vegetable broth. Cover, reduce heat to low and simmer until vegetables are tender.
5. Transfer to a bowl. Boil pasta in a pot of salted water until al dente. Reserve 1 cup cooking liquid; drain pasta, then add to vegetables.
6. Sprinkle with chopped parsley and lemon zest, and toss to coat (add cooking liquid 1 Tbsp. at a time if pasta is dry). Top with grated Parmesan.