Ingredients
Scale
- 1 lb penne pasta
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 2 bell peppers, sliced
- 1 red onion, sliced
- 1 lb asparagus
- 2 tbsp olive oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp Italian seasoning
- 4 tbsp butter
- 1 lemon (juice + zest)
- 3 cloves garlic
- 1/2 cup reserved pasta water
- 1/4 cup basil
- 1/2 cup Parmesan cheese
- 1 cup cherry tomatoes
Instructions
- Cook pasta and reserve pasta water.
- Toss vegetables with oil and seasoning.
- Roast vegetables until tender.
- Sauté garlic in butter with lemon juice and zest.
- Combine pasta, veggies, and sauce.
- Add basil, tomatoes, Parmesan, and toss.
- Serve warm.
Notes
- Use fresh vegetables for best flavor.
- Roasting improves sweetness and texture.
- Adjust sauce thickness with pasta water.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop + Roasted
- Cuisine: Italian
- Diet: Vegetarian