Light and Fresh Pasta Primavera (No Cream)

Ingredients List

• 1 (12 ounce) package penne pasta

• 1 yellow squash, chopped

• 1 zucchini, chopped

• 1 carrot, cut into matchsticks

• ½ red bell peppers, cut into matchsticks

• ½ 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

• ¼ cup olive oil, divided

• 1 tablespoon Italian seasoning

• ½ tablespoon lemon juice

• ¼ teaspoon salt

• ¼ teaspoon coarsely ground black pepper

• 1 tablespoon butter

• ¼ large yellow onion, thinly sliced

• 2 cloves garlic, thinly sliced

• 2 teaspoons lemon zest

• ⅓ cup chopped fresh basil leaves

• ⅓ cup chopped fresh parsley

• 3 tablespoons balsamic vinegar

• ½ cup grated Romano cheese

Instructions

Heat the remaining olive oil and butter in a large skillet. Sauté onion and garlic in the hot oil until softened, 5 to 7 minutes. Stir in the cooked pasta, lemon zest, basil, parsley, and balsamic vinegar. Toss gently and cook for another 3 to 5 minutes until heated through. Remove from heat and transfer to a large serving bowl. Add the roasted vegetables and sprinkle with Romano cheese.

Note from the Editor:

Please be aware of the variations in ingredient quantities and total cooking time when following the version of this recipe in the magazine.

Nutritional Information (per portion)