Description
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.
Ingredients
- 1 (12 ounce) package penne pasta
- 1 yellow squash, chopped
- 1 zucchini, chopped
- 1 carrot, cut into matchsticks
- ½ red bell peppers, cut into matchsticks
- ½ 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
- ¼ cup olive oil, divided
- 1 tablespoon Italian seasoning
- ½ tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon coarsely ground black pepper
- 1 tablespoon butter
- ¼ large yellow onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 2 teaspoons lemon zest
- ⅓ cup chopped fresh basil leaves
- ⅓ cup chopped fresh parsley
- 3 tablespoons balsamic vinegar
- ½ cup grated Romano cheese
Instructions
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- 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.
- 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.
- Roast vegetables in preheated oven until tender
- about 15 minutes.
- 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.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 6