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
- penne pasta: 1 pack (12 ounce pack)
- yellow squash: 1 piece (chopped)
- zucchini: 1 piece (chopped)
- carrot: 1 piece (cut into matchsticks)
- red bell peppers: 0.5 piece (cut into matchsticks)
- pint grape tomatoes: 0.5 piece
- green beans, trimmed and cut into 1 inch pieces: 1 cup (fresh)
- spears asparagus, trimmed and cut into 1 inch pieces: 5 piece
- olive oil: 0.25 cup (divided)
- italian seasoning: 1 Tbsp
- lemon juice: 0.5 Tbsp
- salt: 0.25 tsp
- coarsely ground black pepper: 0.25 tsp
- butter: 1 Tbsp
- yellow onion: 0.25 piece (sliced)
- garlic: 2 clove (sliced)
- lemon zest: 2 tsp
- Fresh Basil Leaves: 0.33333 cup (chopped)
- fresh parsley: 0.33333 cup (chopped)
- balsamic vinegar: 3 Tbsp
- Romano cheese: 0.5 cup (grated)
Metric Conversion
Stages of cooking
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Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
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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.
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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.
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Roast vegetables in preheated oven until tender, about 15 minutes.
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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. Editor's Note: Please note differences in ingredient amounts and total time when following the magazine version of this recipe.
