no-cream pasta primavera

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• 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.