Spring veggies benefit from a quick roasting in olive oil and herbs before being tossed with penne. No cream here, just the fresh flavors of olive oil, balsamic vinegar, and lemon.
Preparation Time
25 mins
Cooking Time
35 mins
Total Time
60 mins
Calories
406 Calories
Recipe Instructions
Step 1
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Step 2
Roast vegetables in preheated oven until tender, about 15 minutes.
Step 3
Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until tender yet firm to the bite, 10 to 12 minutes; drain.
Step 4
Toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus together in a bowl with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the lined baking sheet.
Step 5
Heat remaining olive oil and butter in a large skillet. Cook onion and garlic in hot oil until tender, 5 to 7 minutes. Mix cooked pasta, lemon zest, basil, parsley, and balsamic vinegar into the onion mixture. Gently toss and cook until heated through, 3 to 5 minutes. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese.
Ingredients
2 teaspoons lemon zest
1 tablespoon butter
1 tablespoon Italian seasoning
1 zucchini, chopped
1 (12 ounce) package penne pasta
3 tablespoons balsamic vinegar
2 cloves garlic, thinly sliced
1 carrot, cut into matchsticks
1 yellow squash, chopped
1 cup fresh green beans, trimmed and cut into 1 inch pieces
5 spears asparagus, trimmed and cut into 1 inch pieces
