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Light Pasta Primavera

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PREP TIME
25 min
COOKING TIME
35 min
TOTAL TIME
60 min
SERVINGS
6 servings
Dinner
Light Pasta Primavera
Ingredients
  • 1 (12 ounce) package penne pasta
  • 1 yellow squash, chopped
  • 1 zucchini, chopped
  • 1 carrot, cut into matchsticks
  • 1/2 red bell peppers, cut into matchsticks
  • 1/2 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
  • 1/4 cup olive oil, divided
  • 1 tablespoon Italian seasoning
  • 1/2 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 tablespoon butter
  • 1/4 large yellow onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 2 teaspoons lemon zest
  • 1/3 cup chopped fresh basil leaves
  • 1/3 cup chopped fresh parsley
  • 3 tablespoons balsamic vinegar
  • 1/2 cup grated Romano cheese
Instructions
1
Preheat your oven to a high temperature of 450 degrees Fahrenheit (230 degrees Celsius). Cover a baking sheet with aluminum foil to make cleanup easier.
2
Fill a large pot with water and add a pinch of salt. Bring the water to a rolling boil, then carefully add penne pasta and cook until it still has some bite but is tender enough to eat, usually within 10 to 12 minutes. Drain the pasta.
3
Place a variety of colorful vegetables, including squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus, in a bowl. Drizzle 2 tablespoons of olive oil over the vegetables along with some salt, pepper, a squeeze of fresh lemon juice, and a sprinkle of Italian seasoning. Arrange the vegetables in an even layer on the prepared baking sheet.
4
Place the vegetable mixture in a preheated oven and let it roast until tender, taking about 15 minutes. This will bring out the natural sweetness in the vegetables.
5
In a large skillet, melt any remaining olive oil and butter over high heat. Add sliced onion and minced garlic to the skillet and cook until they're soft and fragrant, usually within 5 to 7 minutes. Combine cooked pasta with lemon zest, chopped basil, parsley, and a splash of balsamic vinegar in the skillet. Stir everything together and cook until heated through, about 3 to 5 minutes. Remove the skillet from heat and transfer its contents to a large serving bowl.
6
Toss the cooked pasta mixture with the roasted vegetables, then sprinkle it with grated Romano cheese. Serve hot.