Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.