Best and Easy Pasta Primavera with Lemon Garlic Butter

Pasta Primavera is a healthy vegetable pasta recipe that is loaded with roasted asparagus, zucchini, yellow squash, and bell peppers and then tossed in a lemon garlic butter sauce.

Prep Tìme : 25 mìnutes

Cook Time : 20 mìnutes

Total Tìme : 45 mìnutes

Yìeld : 6 serving

Ingredients

1 lb. pasta* penne, gluten-free

Roasted Vegetables

1 large zucchini squash halved and cut into ¼-inch slices
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
1 large yellow squash halved and cut into ¼-inch slices
2 bell peppers thinly sliced and cut into 2-inch pieces
¼ tsp. black pepper
1 tsp. Italian seasoning

Lemon Garlic Butter Sauce

4 Tbsp. butter* or can use vegan butter
1 lemon zest and juice
3 cloves garlic crushed
½ cup Parmesan cheese*
1 tsp. salt to taste
¼ - ½ cup reserved pasta water
¼ cup basil finely chopped
1 cup cherry tomatoes halved

Instructions

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

Roasted Vegetables:

Preheat oven to 425 degrees.
Toss zucchini, squash, peppers, onion, and asparagus in a large bowl with 2 tablespoons olive oil, 1 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon Italian seasonings.
Place vegetables on a large parchment paper-lined baking sheet. Bake for 15-17 minutes, or until vegetables are tender.

Lemon Garlic Butter Sauce:

In the same pot that the pasta was cooked in add butter, lemon juice and zest, and crushed garlic. Saute over medium-low heat for 1-2 minutes or until garlic is slightly browned.
Add cooked pasta, 1/4 cup reserved pasta water, and vegetables. Toss until pasta is well coated in sauce.
Add chopped basil, Parmesan cheese, tomatoes, and 1 teaspoon salt, to taste. Toss until well combined.
Serve pasta primavera with additional Parmesan cheese and basil. Enjoy!

For more recìpes vìsìt : @ Best and Easy Pasta Primavera with Lemon Garlic Butter