Crowd-Pleaser Holiday Pasta Primavera – Quick & Vibrant Side!

Ingredients

• • 12 ⅞ oz penne pasta
• • 2 ⅞ tbsp olive oil
• • 4 ⅞ garlic cloves, minced
• • 2 ⅞ red bell peppers, sliced
• • 2 ⅞ yellow bell peppers, sliced
• • 1 ⅞ cup carrots, julienned
• • 1 ⅞ cup zucchini, diced
• • 1 ⅞ cup green beans, trimmed
• • ⅞ cup peas
• • ⅞ cup fresh basil, chopped
• • 1 ⅞ tsp red pepper flakes
• • Salt and pepper to taste
• • 1 ⅞ tbsp butter

Instructions

1. 1

   Bring salted water to a boil. Cook penne according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.

2. 2

   Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Add all vegetables, season with salt, pepper, and red pepper flakes. Sauté 8-10 minutes until tender-crisp.

3. 3

   Add cooked pasta to the skillet. Toss with vegetables, adding reserved pasta water as needed to create a glossy sauce. Stir in basil and butter if using.

4. 4

   Transfer to a serving dish. Garnish with fresh basil and an extra drizzle of olive oil.