Pasta Primavera

How to Prepare

1. Bring a large pot of salted water to a boil. Cook 5 pounds of pasta according to package instructions until al dente. Drain and set aside, reserving 2 cups of pasta water.
2. While pasta cooks, heat 1/2 cup of olive oil in a large skillet over medium heat. Add 10 minced garlic cloves and sauté for 1-2 minutes until fragrant.
3. Add 5 cups of sliced bell peppers
4. 5 cups of sliced zucchini, and 5 cups of broccoli florets to the skillet. Cook for 8-10 minutes until vegetables are tender but still crisp.
5. Stir in 2.5 cups of halved cherry tomatoes and 2.5 cups of frozen peas. Cook for an additional 2-3 minutes.
6. Add the cooked pasta to the skillet with the vegetables. Toss to combine, adding reserved pasta water as needed to create a light sauce.
7. Stir in 2.5 cups of grated Parmesan cheese
8. 1/2 cup of chopped fresh basil, and season with salt and pepper to taste.
9. Serve hot, garnished with additional Parmesan and basil if desired.