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Ingredients

• 1 (12 ounce) package penne pasta
• 1 yellow squash, chopped
• 1 courgette, chopped
• 1 carrot, julienned
• 1/2 red pepper, julienned
• 1/2 pint grape tomatoes
• 1 cup fresh green beans, trimmed and cut into 2.5cm pieces
• 5 spears asparagus, trimmed and cut into 2.5cm pieces
• 4 tablespoons olive oil, divided
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 1/2 tablespoon lemon juice
• 1 tablespoon Italian seasoning
• 1 tablespoon butter
• 1/4 large yellow onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 2 teaspoons lemon zest
• 1/3 cup chopped fresh basil leaves
• 1/3 cup chopped fresh parsley
• 3 tablespoons balsamic vinegar
• 1/2 cup grated Pecorino Pecorino Romano cheese

Description

Spring Veggies Benefit From A Quick Roasting In Olive Oil And Herbs Before Being Tossed With Penne. No Cream Here - Just The Fresh Flavours Of Olive Oil, Balsamic Vinegar, And Lemon. A Beautiful Dish.

All Recipes UK