Pasta Primavera

I don’t really understand what pasta primavera is.  But in my opinion, its some pasta with a crapload (such an elegant word) of veggies thrown in.  We made this on a whim at Jim’s parents house and it was so delicious it was almost entirely consumed by his family in one sitting.

1 lb brown rice penne, cooked

3 cups zucchini, halved and sliced

2 cups shredded carrots

1 1/2 cups cherry tomatoes, quartered

1 cup red onion, chopped

1 cup crumbled Feta cheese (optional)

1/2 cup extra virgin olive oil, plus 2 tbsp

1/4 cup fresh parsley, chopped

1 tbsp fresh lemon juice

1 tbsp red wine vinegar

1 tsp dried oregano

1 tsp sea salt

1/4 tsp black pepper

1 cayenne pepper, minced

• In a frying pan over medium heat, cook 2 tbsp oil in cayenne pepper for 1 minute
• Add zucchini and oregano and saute for 7 minutes (if the zucchini begins to look soggy or translucent remove from heat)
• Meanwhile, in a bowl whisk together 1/2 cup oil, parsley, lemon juice, vinegar, salt and pepper
• Toss pasta, zucchini, tomatoes, carrots, onion and Feta together, then stir in oil mixture