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Next add the peppers to the pan and sauté until bright
and softened, another 4 to 5 minutes. Add the zucchini
and squash next, with additional salt and pepper, and
cook until just softened. Finally, add in the carrot ribbons
and cook until bright and just softened, another couple
of minutes. Stir in the remaining salt and pepper, and
sauté together for an additional minute.
6. Once the pasta has been cooked and the vegetables are
ready, add the pasta to the vegetables, in two batches,
and stir together to fully combine. Add the reserved
pasta water, ¼ cup at a time, to create a creamier
consistency. You will probably only need about 1 cup of
water, but it will depend on the type of pasta that you
are using. Stir in the lemon zest and juice, and then
finally the basil and the reserved Parmesan. Sprinkle
additional ground black pepper and serve.
*If you do not have a large sauté pan, about 5 quarts, then
cook the vegetables in a large skillet instead. Once it
comes time to combine all of the ingredients, you can do
this either in the pasta pot or a large mixing bowl.
Nutritional information per serving:
Calories 229 (15% from fat) • carb. 41g • pro. 9g • fat 4g
• sat. fat 1g • chol. 4 mg • sod. 343 mg • calc. 87mg • fiber 2g