Pasta Primavera

Ingredients

• 1 cup baby arugula packed
• 8 ounces fettuccine barilla 
• 2 cloves garlic minced
• 0.5 teaspoon penzey's southwest seasoning italian
• 3 tablespoons olive oil 
• 0.8 cup parmesan grated
• 3  plum tomatoes halved seeded cut into 1-inch dice
• 0.5 cup roasted peppers red jarred drained cut into 1-inch dice
• 18 servings salt and pepper 
• 0.5 cup shallots chopped
• 1 tablespoon butter unsalted
• 0.5 cup vegetable broth low-sodium
• 1  baby squash yellow
• 1  zucchini 

Equipment

• frying pan
• pot
• peeler

Directions

1. Bring a pot of salted water to boil. Cook pasta until aldente, about 10 minutes or as package label directs.
2. Trim ends of zucchini and squash and, using a vegetable peeler, shave lengthwise into long ribbons. Discard seeded center and any strips of peel.
3. Warm oil and butter in a large skillet over medium heat until butter melts.
4. Add shallot; saut until softened, about 5minutes. Raise heat to medium-high.
5. Add garlic, red peppers and tomatoes; cook for 3 minutes.
6. Add zucchini, squash, Italian seasoning, broth and 1/2 tsp. each salt and pepper; saut 2 minutes longer.
7. Remove from heat.
8. Drain pasta, reserving 1/2 cup cooking liquid. Toss pasta with vegetables. Stir in arugula and 1/2 cup Parmesan, adding reserved liquid 1 Tbsp. at a time to moisten, if desired.
9. Serve, passing Parmesan on the side.