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
Directions
- 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.
