Pasta Primavera

Directions

1. In a large pot, combine lentils with water. Bring to a boil, then reduce heat and simmer covered for 15-17 minutes, or until tender. Drain and set aside.
2. While lentils cook, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and reserve about ½ cup (125 mL) of pasta water.
3. Heat oil in a large skillet or Dutch oven over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
4. Add bell pepper, squash, and zucchini. Cook for 5-7 minutes, or until slightly softened but still crisp-tender. Add peas and tomatoes. Cook for an additional 2-3 minutes, or until the peas are heated through.
5. Pour in stock and cook for 1 minute, scraping up any browned bits from the bottom of the pan.
6. Add lentils, pasta, basil, lemon juice, and cheese to the skillet with the vegetables. Toss everything together to combine. Season with salt and pepper to taste. If sauce seems too thick, add some of the reserved pasta water to loosen it up.
7. Optionally, sprinkle with additional basil and serve immediately.