No-Cream Pasta Primavera
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.
Ingredients
•
1 (12 ounce) package penne pasta
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1 yellow squash, chopped
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1 zucchini, chopped
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1 carrot, cut into matchsticks
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1/2 red bell peppers, cut into matchsticks
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1/2 pint grape tomatoes
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1 cup fresh green beans, trimmed and cut into 1 inch pieces
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5 spears asparagus, trimmed and cut into 1 inch pieces
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1/4 cup olive oil, divided
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1 tablespoon Italian seasoning
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1/2 tablespoon lemon juice
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1/4 teaspoon salt
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1/4 teaspoon coarsely ground black pepper
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1 tablespoon butter
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1/4 large yellow onion, thinly sliced
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2 cloves garlic, thinly sliced
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2 teaspoons lemon zest
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1/3 cup chopped fresh basil leaves
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1/3 cup chopped fresh parsley
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3 tablespoons balsamic vinegar
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1/2 cup grated Romano cheese
Directions
1
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2
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.
3
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.
4
Roast vegetables in preheated oven until tender, about 15 minutes.
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.