INGREDIENTS
8 oz
gemelli pasta, dry
2 cups
broccoli florets
1/2 cup
matchstick carrots
1
red bell pepper, thinly sliced
1 1/2 tbsp
extra virgin olive oil
1/2
onion, thinly sliced
1 tbsp
minced garlic
1
small zucchini, thinly sliced in half moons (about 1½ cups)
1
small yellow squash, thinly sliced in half moons (about 1½ cups)
1/2 cup
cherry tomatoes, halved
1/2 cup
frozen peas
1/2 cup
white cooking wine
juice of ½ lemon (about 1 tablespoon) + ½ teaspoon zest
1/3 cup
reduced-fat grated Parmesan cheese
2 tbsp
fresh parsley, chopped