No Cream Pasta Primavera

Submitted by Linda Gaito

1 (12 oz.) package penne pasta ½ tsp. lemon juice

1 yellow squash, chopped 1 Tbsp. Italian seasoning

1 zucchini, chopped 1 Tbsp. butter

1 carrot, julienned ¼ large yellow onion, thinly sliced

½ red bell pepper, julienned 2 cloves garlic, thinly sliced

½ pint grape tomatoes 2 tsp. lemon zest

1 cup fresh green beans, trimmed & cut ⅓ cup chopped fresh basil leaves

into 1 inch pieces ⅓ cup chopped fresh parsley

5 spears asparagus, trimmed & cut into 3 Tbsp. Balsamic vinegar

1 inch pieces ½ cup grated Romano cheese

¼ cup olive oil, divided

¼ tsp. Salt

¼ tsp. Coarsely ground black pepper

-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 pasta & save 1 cup of pasta water to mix in with the last step (mom tip)

-In a bowl, toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus with 2 tbsp. 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.