Ingredients

The following ingredients have 6 Servings
  • 1 lb. pasta* (penne, gluten-free)
  • 1 large zucchini squash (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)
  • 2 Tbsp. olive oil
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • 1 tsp. Italian seasoning
  • 4 Tbsp. butter* (or can use vegan butter)
  • 1 lemon (zest and juice)
  • 3 cloves garlic (crushed)
  • ¼ - ½ cup reserved pasta water
  • ¼ cup basil (finely chopped)
  • ½ cup Parmesan cheese*
  • 1 tsp. salt (to taste)
  • 1 cup cherry tomatoes (halved)

Instruction

  • Cook pasta according to package directions and reserve ½ cup of pasta water. Drain the remaining water.