No-Cream Pasta Primavera
3/24/2015, 4:29 p.m.
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. Makes 6 servings
*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
- 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.