Lemon Garlic Pasta Veggies (Print Version)
# Ingredients:
→ Main
01 -
16 oz penne (use gluten-free if needed)
→ Oven-Roasted Veggies
02 -
1 pound asparagus, cut into 2-inch sections after trimming the ends
03 -
1 big zucchini, sliced down the middle, then cut into thin quarter-inch pieces
04 -
1 large yellow squash, halved and sliced into thin quarter-inch rounds
05 -
2 bell peppers, sliced thinly and chopped into 2-inch chunks
06 -
1 whole red onion, thinly sliced and diced into 2-inch chunks
07 -
2 tablespoons olive oil
08 -
1 teaspoon kosher salt
09 -
1/4 teaspoon ground black pepper
10 -
1 teaspoon dried Italian herbs
→ Citrus Butter Sauce
11 -
4 tablespoons butter (swap for vegan butter if preferred)
12 -
1 whole lemon, juiced and zested
13 -
3 smashed garlic cloves
14 -
1/4 - 1/2 cup pasta-cooking water, reserved
15 -
1/4 cup minced fresh basil
16 -
1/2 cup grated Parmesan
17 -
Salt, around 1 teaspoon or to your taste
18 -
1 cup cherry tomatoes, cut in half
# Instructions:
01 -
Follow the packet instructions to cook the pasta, saving half a cup of the water before draining the rest.
02 -
Set your oven to 425°F (220°C). In a big bowl, toss the squashes, peppers, onion, and asparagus with olive oil, salt, pepper, and dried herbs.
03 -
Spread the veggies evenly on a parchment-lined baking sheet. Pop it into the oven for 15–17 minutes, or until they're soft.
04 -
Using the pasta pot, melt butter over a low-to-medium flame. Stir in the lemon’s zest, juice, and garlic, cooking until the garlic browns lightly (1–2 minutes).
05 -
Return the cooked pasta to the pot, toss in the roasted veggies, and pour in 1/4 cup of the pasta water. Stir everything until the sauce coats the pasta well.
06 -
Mix in cherry tomatoes, minced basil, grated Parmesan, and a bit more salt if needed. Give it all one good stir.
07 -
Serve up the dish and sprinkle on some extra Parmesan and basil if you like.
# Notes:
01 -
This is best enjoyed right away, though you can roast the veggies earlier and simply reheat them when you're ready.
02 -
Keep leftovers in a sealed container in your fridge, good for 3 to 4 days.
03 -
If you need to warm it up, add a splash of water while reheating to keep the pasta texture just right.