No-Cream Pasta Primavera
Source of Recipe
Master Chef Don Easley
"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."
List of Ingredients
2 (12 ounce) packages penne pasta
2 yellow squash, chopped
2 zucchini, chopped
2 carrot, julienned
1 red bell pepper, julienned
1-2/3 cups grape tomatoes
1-2/3 cups fresh green beans, trimmed and cut into 1 inch pieces
9 spears asparagus, trimmed and cut into 1 inch pieces
1/3 cup and 1 tablespoon and 1 teaspoon olive oil, divided
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
2-1/2 teaspoons lemon juice
1 tablespoon and 2 teaspoons Italian seasoning
1 tablespoon and 2 teaspoons butter
1 large yellow onion, thinly sliced
4 cloves garlic, thinly sliced
1 tablespoon and 1/4 teaspoon lemon zest
1/2 cup and 1 tablespoon chopped fresh basil leaves
1/2 cup and 1 tablespoon chopped fresh parsley
1/4 cup and 1 tablespoon balsamic vinegar
3/4 cup and 1 tablespoon and 1 teaspoon 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 for 10 to 12 minutes or until al dente; drain.
In a bowl, toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning.
Arrange vegetables on the baking sheet, and roast 15 minutes in the preheated oven, until tender.
Heat remaining olive oil and butter in a large skillet. Stir in the onion and garlic, and cook until tender.
Mix in cooked pasta, lemon zest, basil, parsley, and balsamic vinegar.
Gently toss and cook until heated through.
Remove from heat and transfer to a large bowl.
Toss with roasted vegetables and sprinkle with Romano cheese to serve.