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. A beautiful dish.
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
¼ teaspoon salt
2 teaspoons lemon zest
1 tablespoon butter
1 tablespoon Italian seasoning
½ cup grated Romano cheese
1 zucchini, chopped
1 (12 ounce) package penne pasta
¼ cup olive oil, divided
3 tablespoons balsamic vinegar
⅓ cup chopped fresh basil leaves
⅓ cup chopped fresh parsley
½ tablespoon lemon juice
¼ teaspoon coarsely ground black pepper
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
¼ large yellow onion, thinly sliced
½ pint grape tomatoes
½ red bell peppers, cut into matchsticks
5 spears asparagus, trimmed and cut into 1 inch pieces
