Prep Time: 25 mins | Cook Time: 20 mins | Total Time: 45 mins | Yield: 6 Servings
Healthy, simple, and oozing with amazing flavors, this Pasta Primavera with Lemon-Garlic Butter is such a perfect dish! A must-try recipe that I’m sure you are going to enjoy preparing!
Ingredients:
1 pound pasta penne, gluten-free
Roasted Vegetables
2 tablespoons olive oil
1 pound asparagus, ends trimmed and cut into 2-inch pieces
1 red onion, thinly sliced and cut into 2-inch pieces
1 teaspoon Italian seasoning
2 bell peppers, thinly sliced and cut into 2-inch pieces
1 large zucchini squash, halved and cut into ¼-inch slices
1 large yellow squash, halved and cut into ¼-inch slices
1 teaspoon salt
¼ teaspoon black pepper
Lemon Garlic Butter Sauce
1 c cherry tomatoes, halved
¼ – ½ c reserved pasta water
½ c Parmesan cheese
4 tablespoons butter or can use vegan butter
1 teaspoon salt to taste
3 cloves garlic, crushed
1 lemon zest and juice
¼ c basil, finely chopped
Directions:
For the Pasta:
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the pasta and a bit of salt, then cook for a few minutes until al dente. Set aside a half cup of the pasta water, then drain the pasta.
For the Roasted Veggies:
Prepare the oven and preheat to 218 degrees C or 425 degrees F.
Line a large baking sheet with parchment paper.
In a large mixing bowl, add asparagus, zucchini, onion, 2 tbsp olive oil, peppers, squash, 1 tsp Italian seasoning, ¼ tsp pepper, and ½ tsp salt. Toss until well combined.
Transfer the veggies onto the prepared baking sheet.
Place the baking sheet inside the preheated oven and roast the veggies for about 15 to 17 minutes or until done.
For the Lemon Garlic Butter Sauce:
Place a pot on the stove and turn the heat to medium-low.
Add butter and allow it to melt.
Add crushed garlic, lemon zest, and lemon juice. Sauté for a minute or until aromatic.
Add the roasted veggies, cooked pasta, and ¼ cup of reserved pasta water. Toss everything until well combined.
Add Parmesan cheese, tomatoes, chopped basil, and tsp salt. Toss everything again until well mixed.
Top each serving with freshly chopped basil and Parmesan cheese.
Serve and enjoy!
Nutrition Facts:
Calories 488 Calories from Fat 153 Fat 17g26% Saturated Fat 7g44% Cholesterol 27mg9% Sodium 856mg37% Potassium 706mg20% Carbohydrates 70g23% Fiber 7g29% Sugar 9g10% Protein 17g34% Vitamin A 2445IU49% Vitamin C 83.5 mg101% Calcium 177mg18% Iron 3.7 mg21%
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