Pasta Primavera with Trumpet Herb Blend

Serving Size: 4-6
Prep Time:  15 Minutes
Cook Time: 30 Minutes
Total Time:  45 Minutes


1 lb. Pappardelle’s Trumpet Herb Blend
Salt & pepper, to taste
¼ cup extra-virgin olive oil
½ red onion, sliced
1 large carrot, peeled & sliced into matchsticks
2 cups broccoli florets, cut into matchsticks
1 red bell pepper, ribs & seeds removed, cut into matchsticks
1 yellow squash, quartered
1 zucchini, quartered
4 cloves garlic, minced
1 cup cherry tomatoes, halved lengthwise
2 tsp. dried Italian seasoning
2 Tbsp. fresh lemon juice
½ cup shredded Parmesan cheese, divided
2 Tbsp. fresh parsley, chopped


  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain, reserving 1/2 cup pasta water, and set aside.
  2. Meanwhile, heat olive oil in a skillet over medium-high heat. Add onion and carrot, sautéing until soft, about 2 minutes. 
  3. Add broccoli and bell peppers and sauté for an additional 2 minutes. 
  4. Add yellow squash and zucchini and sauté until vegetables are almost cooked, about 2-3 minutes.
  5. Add garlic, tomatoes and Italian seasoning, and sauté for an additional 2 minutes.
  6. Pour vegetables into a large bowl with drained pasta. Drizzle with lemon juice and season with salt & pepper, to taste. Toss while slowly adding pasta water to loosen, if needed. Add ¼ cup Parmesan and 1 Tbsp. fresh parsley. 
  7. Divide the pasta into serving dishes and garnish with Parmesan cheese and remaining parsley. Serve and enjoy!