Pasta Primavera is not just a spring or summer recipe, this easy pasta dish loaded with vegetables is perfect year round! Packed with flavor and easy to customize with your favorite veggies, this recipe is a staple for any home chef!
12 ounce penne pasta
1 yellow squash, chopped
1 zucchini, chopped
1 red pepper, diced
½ pint grape tomatoes
1 cup fresh green beans, trimmed and cut into 1 inch pieces
6 asparagus spears, trimmed and cut into 1 inch pieces
¼ cup extra virgin olive oil, divided
1 tablespoon italian seasoning
½ tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon butter
2 cloves garlic, minced
½ small yellow onion, diced
⅓ cup chopped fresh basil
1/2 cup grated Parmesan cheese
Preheat oven to 450 degrees and line a baking sheet with parchment paper.
Combine 2 tablespoons of olive oil, italian seasoning, lemon juice, salt and pepper in a large bowl. Toss squash, zucchini, pepper, tomatoes, green beans, and asparagus in the mixture to coat. Arrange veggies in a single layer on the prepared baking sheet.
Roast veggies for 15 minutes.
Meanwhile prepare pasta according to package instructions.
After Pasta is prepared, heat remaining olive oil in a large skillet. Add onions and cook for 5-6 minutes or until translucent. Add garlic and cook 30 seconds. Add cooked pasta and basil and cook for 3-5 minutes until heated through. Remove from heat and toss with roasted vegetables. Top with Parmesan cheese and serve immediately.
Keywords: pasta primavera