1-pound penne pasta
2 tablespoons extra virgin olive oil
½ cup frozen peas
½ cup frozen corn
½ cup frozen broccoli florets
½ cup frozen cauliflower florets
½ cup cubed butternut squash
¼ cup cherry tomatoes, halved
Salt and pepper to taste
2 tablespoons rosemary, chopped (or any other herb you like)
¼ cup grated parmesan
Heat extra virgin olive oil in a sauté pan over medium heat. Once hot add vegetables and rosemary and sauté until heated through, about 5-6 minutes.
Meanwhile cook pasta in a large pot of salted water until al dente, about 10 minutes. Reserve ¼ cup of the pasta water.
Once the pasta is cooked add to vegetable mixture, along with chopped herbs, and toss to combine. Adding a tablespoon or 2 of the pastawater if necessary.
Garnish with parmesan cheese and more chopped herbs.