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No-Cream Pasta Primavera
No-Cream Pasta Primavera
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Roasted spring veggies and penne tossed in olive oil, balsamic vinegar, and lemon for a fresh and flavorful pasta dish.
Ingredients:
  • 1 (12 ounce) package penne pasta
  • 1 yellow squash, chopped
  • 1 zucchini, chopped
  • 1 carrot, cut into matchsticks
  • 0.5 red bell peppers, cut into matchsticks
  • 0.5 pint grape tomatoes
  • 1 cup fresh green beans, trimmed and cut into 1 inch pieces
  • 5 spears asparagus, trimmed and cut into 1 inch pieces
  • 0.25 cup olive oil, divided
  • 1 tablespoon Italian seasoning
  • 0.5 tablespoon lemon juice
  • 0.25 teaspoon salt
  • 0.25 teaspoon coarsely ground black pepper
  • 1 tablespoon butter
  • 0.25 large yellow onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 2 teaspoons lemon zest
  • 0.33333334326744 cup chopped fresh basil leaves
  • 0.33333334326744 cup chopped fresh parsley
  • 3 tablespoons balsamic vinegar
  • 0.5 cup grated Romano cheese
Instructions:
  • Preheat your oven to a toasty 450 degrees F (230 degrees C) while elegantly lining a baking sheet with shiny aluminum foil.
  • 1. Boil a large pot of lightly salted water. Cook penne pasta until al dente, about 10 to 12 minutes. Drain.
  • In a large bowl, combine squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus with 2 tablespoons of olive oil, salt, pepper, lemon juice, and Italian seasoning. Spread the vegetables evenly on the baking sheet.
  • Roast vegetables in a hot oven until golden and tender, approximately 15 minutes.
  • In a large skillet, heat the remaining olive oil and butter. Sauté the onion and garlic until tender, about 5 to 7 minutes. Add cooked pasta, lemon zest, basil, parsley, and balsamic vinegar to the skillet. Gently toss until heated through, about 3 to 5 minutes. Transfer to a large bowl, mix in the roasted vegetables, and sprinkle with Romano cheese before serving.

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