No-Cream Pasta Primavera

By cprzybyl

Amount Per Serving
Calories: 406
Total Fat: 15.4g
Cholesterol: 15mg
Sodium: 252mg
Total Carbs: 54.4g
Dietary Fiber: 5.9g
Protein: 13.6g

Ingredients

• 1 (12 ounce) package penne pasta 1 yellow squash, chopped 1 zucchini, chopped 1 carrot, julienned 1/2 red bell pepper, julienned 1/2 pint grape tomatoes 1 cup fresh green beans, trimmed and cut into 1

Details

Servings 6
Adapted from allrecipes.com

Preparation

Step 1

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