Veggie Pasta Primavera

• 12 oz penne pastapantry staple
• 3 tbsp olive oilpantry staple
• 3 garlic cloves, mincedpantry staple
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 tsp dried Italian herbspantry staple
• to taste salt and black pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain, reserving a splash of pasta water.

2. 2

   While the pasta cooks, warm the olive oil in a large skillet over medium heat and sauté the garlic until fragrant, about 30 seconds.

3. 3

   Add the broccoli, bell pepper, and zucchini. Cook, stirring occasionally, until crisp-tender, about 6-8 minutes.

4. 4

   Stir in the cherry tomatoes and dried herbs and cook for 2 more minutes.

5. 5

   Add the drained pasta to the skillet, toss to combine, and splash in reserved pasta water if it looks dry.

6. 6

   Season with salt and pepper and serve warm.