10oz dry penne pasta
1/4 cup olive oil
1/2 medium red onion, sliced
1 large carrot, peeled and sliced into matchsticks
2 cups broccoli florets, cut into matchsticks
1 medium red bell pepper, sliced into matchsticks
1 medium yellow squash, sliced into quarter portions
3-4 garlic cloves, minced
1 cup (heaping) grape tomatoes, halved through the length
2 tsp dried Italian seasoning
1/2 cup pasta water
2 Tbsp fresh lemon juice
1/2 cup shredded parmesan, divided
2 Tbsp chopped fresh parsley
1.Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup [asta water before draining.
2. Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
3.Add red onion and carrot and sauté’ 2 minutes.
4. Add broccoli and bell pepper then sauté 2 minutes.
5.Add squash and zucchini then sauté 2-3 minutes or until veggies have nearly softened.
6.Add garlic, tomatoes, and Italian seasoning and sauté 2 minutes longer.
7.Pour veggies into now empty pasta pot or a serving bowl , add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.
8.Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.
1 1/2lbs chicken cut into 1 1/2″ cubes
1lb red potatoes cut into 1 1/2″ cubes
1 large red onion cut into 1 1/2 chunks
2 medium zucchinis cut into 1/4″ slices
salt and pepper
Honey Mustard Marinade:
1/4 cup honey
2 Tbsp Dijon mustard
2 Tbsp yellow mustard
2 Tbsp orange juice
1 Tbsp soy sauce
1 Tbsp brown sugar
1 tsp Parsley
1 tsp paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp onion powder
1/4 tsp pepper
1/8 tsp cayenne pepper
3 Tbsp olive oil
Honey Mustard Dip
*Reserve unused marinade in directions
1/3 cup sour cream
2 Tbsp mayonnaise
1.Whisk all of the marinade ingredients together EXCEPT olive oil in a medium bowl (*reserved marinade). Remove 1/4 cup marinade to a large freezer bag or shallow dish. Add chicken and 3 Tbsp olive oil. Turn to coat. Marinate in the refrigerator 4-6 hours.
2.Remove 3 Tbsp *reserved marinade to a medium, bowl for your Honey Mustard Dip. Whisk in 1/3 cup sour cream and 2 Tbsp mayonnaise. Refrigerate.
3.Add potatoes to a large microwave safe bowl. Add 2 Tbsp water. Microwave, covered, 4-5 minutes or just until fork tender; drain. Add zucchini, onions, 3 Tbsp of *reserved marinade, 2 Tbsp olive oil, 1/2 tsp salt, 1/4 pepper. Toss until evenly coated. Refrigerate.
4.All of the remaining unused *reserved marinade will be used for basting.
1.Grease grill and heat to medium-high heat. Grill chicken kabobs for approximately 8-10 minutes, rotating a few times until browned and slightly charred on each side and chicken is cooked through, basting halfway through cooking.
2.Serve kabobs with Honey Mustard Dip and season with salt and pepper as desired.