Pasta Primavera
Here's a burst of summer flavor ! Once prepped, this comes together quickly! It's sure to be a favorite!
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Servings: 4
Ingredients
- 1/2 lb penne pasta, reserve 1/2 cup of pasta water
Veggie Prep:
- 1 small zucchini, halved lengthwise and sliced 1/4' thick about 1-1/4 cups
- 1 small tellow squash, halved lengthwise and sliced 1/4" thick about 1 1/4 cups
- ! c mini bell peppers that have been seeded and sliced into rings
- 1/2 c red onion, sliced into thin rings and quartered
- 1-1/4 c thin asparagus, bottoms trimmed and cut into 2 " sections
Seasoning for Veggies
- 2 T extra virgin olive oil
- 1 t sea salt
- 1/2 t black pepper, freshly ground
- 1 t Italian seasoning
Finishing Up:
- 1-1/2 t freshly minced garlic
- 3 T butter, melted
- 1-1/2 t lemon zest
- 2 T lemon juice
- 2 T basil chiffonade or Italian flat leaf parsley
- 1/4 c Parm-Reg cheese plus more for garnishing
- halved grape tomatoes, if desired
Instructions
- Cook pasta to al dente stage according to package directions. Drain, reserving at least 1/2 cup of the pasta water.
- Prep veggies as stated above.
- Whisk together the veggie seasonings and toss with prepped veggies to coat.
- Roast veggies in 425°F preheated oven for about 15 minutes, stirring halfway.
- Heat up the garlic, melted butter, lemon zest and lemon juice, Pour over drained pasta along with reserved pasta water.
- Add veggies to pasta and toss with either basil or parsley...or both.
- Sprinkle with grated cheese and toss lightly again to distribute it within the mixture.
- To serve, garnish with more cheese and halved grape tomatoes, if desired.