Pasta Primavera Lemon Garlic Butter (Print Version)
# Ingredients:
→ Base
01 -
1 lb penne pasta (gluten-free option available)
→ Roasted Vegetables
02 -
1 large zucchini squash, halved and cut into ¼-inch slices
03 -
1 large yellow squash, halved and cut into ¼-inch slices
04 -
2 bell peppers, thinly sliced and cut into 2-inch pieces
05 -
1 red onion, thinly sliced and cut into 2-inch pieces
06 -
1 lb asparagus, ends trimmed and cut into 2-inch pieces
07 -
2 Tbsp olive oil
08 -
1 tsp salt
09 -
¼ tsp black pepper
10 -
1 tsp Italian seasoning
→ Lemon Garlic Butter Sauce
11 -
4 Tbsp butter (vegan option available)
12 -
1 lemon, zest and juice
13 -
3 cloves garlic, crushed
14 -
¼ - ½ cup reserved pasta water
15 -
¼ cup fresh basil, finely chopped
16 -
½ cup Parmesan cheese
17 -
1 tsp salt, to taste
18 -
1 cup cherry tomatoes, halved
# Instructions:
01 -
Cook pasta according to package directions and reserve ½ cup of pasta water. Drain the remaining water.
02 -
Preheat oven to 220°C (425°F). Toss zucchini, squash, peppers, onion, and asparagus in a large bowl with olive oil, salt, pepper, and Italian seasonings.
03 -
Place vegetables on a large parchment paper-lined baking sheet. Bake for 15-17 minutes, or until vegetables are tender.
04 -
In the same pot that the pasta was cooked in, add butter, lemon juice and zest, and crushed garlic. Sauté over medium-low heat for 1-2 minutes or until garlic is slightly browned.
05 -
Add cooked pasta, ¼ cup reserved pasta water, and roasted vegetables. Toss until pasta is well coated in sauce.
06 -
Add chopped basil, Parmesan cheese, tomatoes, and salt to taste. Toss until well combined.
07 -
Serve pasta primavera with additional Parmesan cheese and basil garnish.
# Notes:
01 -
This dish tastes best when freshly made, though vegetables can be roasted ahead of time and warmed before combining with sauce and pasta.
02 -
Store in an airtight container in the refrigerator for up to 3-4 days.
03 -
When reheating, add a small amount of water to maintain pasta texture.