Description
A vibrant and fresh Pasta Primavera featuring tender roasted vegetables and a zesty lemon garlic butter sauce. This comforting dish combines penne pasta with zucchini, yellow squash, bell peppers, red onion, asparagus, and cherry tomatoes, all tossed in a flavorful butter sauce with Parmesan and fresh basil. Perfect for a light yet satisfying meal that is easy to prepare and full of garden-fresh flavors.
Ingredients
Scale
Pasta
- 1 lb. pasta (penne, gluten-free)
Vegetables
- 1 large zucchini (halved and cut into ¼-inch slices)
- 1 large yellow squash (halved and cut into ¼-inch slices)
- 2 bell peppers (thinly sliced and cut into 2-inch pieces)
- 1 red onion (thinly sliced and cut into 2-inch pieces)
- 1 lb. asparagus (ends trimmed and cut into 2-inch pieces)
- 1 cup cherry tomatoes (halved)
Seasonings and Sauce
- 2 Tbsp. olive oil
- 1 tsp. salt, plus 1 tsp. to taste
- ¼ tsp. black pepper
- 1 tsp. Italian seasoning
- 4 Tbsp. butter (or vegan butter)
- 1 lemon (zest and juice)
- 3 cloves garlic (crushed)
- ¼ – ½ cup reserved pasta water
- ¼ cup basil (finely chopped)
- ½ cup grated Parmesan cheese
Instructions
- Cook Pasta: Cook the pasta according to package directions. Reserve ½ cup of the pasta water, then drain the remaining water from the pasta.
- Prepare Vegetables: Preheat your oven to 425°F. In a large bowl, toss the zucchini, yellow squash, bell peppers, red onion, and asparagus with 2 tablespoons of olive oil, 1 teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon Italian seasoning until evenly coated.
- Roast Vegetables: Spread the vegetables out evenly on a large baking sheet lined with parchment paper. Bake in the preheated oven for 15-17 minutes, or until vegetables are tender and slightly caramelized.
- Make Lemon Garlic Butter Sauce: Using the same pot that you cooked the pasta in, melt the butter over medium-low heat. Add the lemon juice and zest along with the crushed garlic. Sauté for 1-2 minutes until the garlic is fragrant and just beginning to brown.
- Toss Pasta and Vegetables: Add the cooked pasta, reserved ¼ cup of pasta water, and roasted vegetables to the pot with the lemon garlic butter sauce. Toss everything together until the pasta is well coated in the sauce.
- Add Final Ingredients: Stir in the chopped basil, grated Parmesan cheese, halved cherry tomatoes, and an additional teaspoon of salt to taste. Toss gently until all ingredients are combined.
- Serve: Plate the pasta primavera, garnishing with extra Parmesan cheese and fresh basil if desired. Enjoy your delicious and colorful meal!
Notes
- You can substitute any pasta shape you prefer, including gluten-free options for dietary needs.
- To make this recipe vegan, use a plant-based butter and omit Parmesan or substitute with a vegan cheese alternative.
- Reserve pasta water to help achieve a silky sauce that clings to the pasta perfectly.
- Adjust salt to taste after combining all ingredients, as Parmesan cheese adds saltiness.
- Roasting vegetables enhances their natural sweetness and adds depth to the dish.
