Ingredients
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1 (12 ounce) package penne pasta
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1 yellow squash, chopped
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1 zucchini, chopped
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1 carrot, cut into matchsticks
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½ red bell peppers, cut into matchsticks
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½ pint grape tomatoes
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1 cup fresh green beans, trimmed and cut into 1 inch pieces
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5 spears asparagus, trimmed and cut into 1 inch pieces
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¼ cup olive oil, divided
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1 tablespoon Italian seasoning
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½ tablespoon lemon juice
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¼ teaspoon salt
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¼ teaspoon coarsely ground black pepper
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1 tablespoon butter
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¼ large yellow onion, thinly sliced
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2 cloves garlic, thinly sliced
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2 teaspoons lemon zest
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⅓ cup chopped fresh basil leaves
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⅓ cup chopped fresh parsley
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3 tablespoons balsamic vinegar
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½ cup grated Romano cheese
Directions
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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.
Nutrition Facts (per serving)
406 | Calories |
15g | Fat |
54g | Carbs |
14g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 406 | |
% Daily Value * | |
Total Fat 15g | 20% |
Saturated Fat 5g | 23% |
Cholesterol 15mg | 5% |
Sodium 252mg | 11% |
Total Carbohydrate 54g | 20% |
Dietary Fiber 6g | 21% |
Total Sugars 4g | |
Protein 14g | 27% |
Vitamin C 38mg | 42% |
Calcium 171mg | 13% |
Iron 4mg | 20% |
Potassium 467mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.