This dinner is one I created on a trip to Hyannis 4th of July weekend a few years ago. I used Parmesan that time and left out the chicken but I think it works with any combination of vegetables you'd like.
Tonight I was trying for a rainbow effect.
Lemon Pepper Pasta Primavera w/Chicken - serves 3-4
2 cups cooked whole wheat pasta
1 tbsp olive oil
Juice of 1.5 lemons
Zest of 1.5 lemons
1/4 dry white wine
2 ladlefuls of pasta water
1 tbsp Jane's Lemon Pepper
1/4 tsp crushed red pepper flakes
1 tsp ground pepper medly
1 tsp salt
1/4 cup chopped onion
2 cloves minced garlic
1/2 cup chopped asparagus
1/2 cup broccoli florets - steam these both in microwave for 1:30 before adding
1/2 cup zucchini - sliced
1 carrot - shredded
1 small yellow bell pepper (about 1/4 cup chopped)
1/2 cup roasted tomatoes (cherry tomatoes roasted with a little olive oil, S&P and garlic cloves in small casserole dish at 375 degrees for 1 hr)
1 tbsp fresh basil - chopped
1 tbsp fresh parsley - chopped
1/4 cup baby spinach - choppped
1/4 cup Pecorino Romano cheese - shredded
In a large pot drizzle olive oil. Add onion and garlic and sautee till translucent. Add a pinch of salt.
Add chicken and sautee till slightly browned. Deglaze with the wine. Add zucchini and pepper. Cook through.
Add lemon juice and zest. Add broccoli and asparagus. Add lemon pepper. Add pasta water. Add shredded carrot, spinach and herbs. Stir till mixed thoroughly.
Add pasta and toss.
Add cheese and stir again.
Serve and enjoy!!!