- 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
Bring a large pot of salted water to a boil. Add the rotini and cook until just tender, about 11 minutes. Drain, reserving 3/4 cup of the cooking water, and set aside.
While the pasta is cooking, melt the butter in a 14-inch saute pan over medium-high heat. Add the onions and bell pepper and cook until soft, about 4 minutes. Add the 2 teaspoons salt, black pepper, and garlic, and cook for 1 minute longer. Add the squash and continue to cook, stirring as needed, for 2 minutes. Add the blanched broccoli, frozen peas and carrots and cook for 2 minutes. Add the tomatoes and continue to cook, stirring, for 2 minutes.
Add the pasta and the reserved cooking water to the sauce and cook until the pasta is heated through and the ingredients are well combined, about 1 to 2 minutes. Remove from the heat and fold in the grated Parmigiano-Reggiano cheese and fresh basil, if using. Then drizzle with the extra-virgin olive oil. Garnish the dish with more cheese, if desired, and serve hot.