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Ingredients

• 1 pound dried rotini (corkscrew) or penne pasta
• 5 tablespoons butter
• 2 cups chopped red onions
• 1 cup chopped red bell pepper
• 2 teaspoons salt, plus more for the pasta water
• 1 teaspoon freshly ground black pepper
• 1 1/2 tablespoons minced garlic (about 5 cloves)

• 1 pound zucchini or yellow squash (or a mixture of both), halved lengthwise and cut crosswise into 1/2-inch half-moon pieces (about 4 cups)
• 2 cups broccoli florets, blanched
• 2 cups frozen mixed peas and carrots
• 1 cup diced canned tomatoes, with juices
• 1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for serving
• 1/2 cup thinly sliced fresh basil, optional
• 1/3 cup extra-virgin olive oil

Description

Cooking Channel Serves Up This Pasta Primavera Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel