PASTA PRIMAVERA WITH LEMON GARLIC BUTTER

Prep Time: 25 mins | Cook Time: 20 mins | Total Time: 45 mins | Servings: 6

I love this pasta recipe with bright and bold flavors. It’s incredibly easy to whip up in no time. It’s a delicious, healthy vegetable pasta packed with roasted asparagus, zucchini, yellow squash, and bell peppers tossed in a simple lemon garlic butter sauce.

INGREDIENTS :

• 1 pound Pasta – penne, gluten-free

Roasted Vegetables:

• 2 tablespoons olive oil
• 1 large zucchini squash, halved and cut into ¼” slices
• 2 bell peppers, thinly sliced and cut into 2” pieces
• 1 large yellow squash, halved and cut into ¼” slices
• 1 pound asparagus, ends trimmed and cut into 2” pieces
• 1 red onion, thinly sliced and cut into 2” pieces
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon black pepper

Lemon Garlic Butter Sauce:

• 3 cloves garlic, crushed
• 4 tablespoons butter or use vegan butter
• ¼ c. basil finely chopped
• 1 lemon zest and juice
• ¼ – ½ c. reserved pasta water
• ½ c. Parmesan cheese
• 1 c. cherry tomatoes, halved
• 1 teaspoon salt to taste

DIRECTIONS :

Step 1: Following the package directions, cook the pasta. Set aside a half cup of pasta water and drain the rest.

Roasted Vegetables:

Step 2: Prepare the oven. Preheat it to 425 degrees.

Step 3: In a large bowl with 2 tbsp olive oil, 1 tsp salt, 1/4 tsp pepper, and 1 tsp Italian seasonings, toss the zucchini, squash, peppers, onion, and asparagus. On a large parchment paper-lined baking sheet, transfer the vegetables. Place in the preheated oven and bake for about 15 to 17 minutes or until the veggies have softened.

Lemon Garlic Butter Sauce:

Step 4: Add the butter to the same pot you cooked the pasta along with the lemon juice and zest, and crushed garlic. Saute for about 1 to 2 minutes over medium-low heat or until the garlic is a little browned.

Step 5: Then, add the cooked pasta, 1/4 c of the reserved pasta water, and vegetables. Toss well until coated.

Step 6: Next, add the chopped basil along with the Parmesan cheese, tomatoes, and 1 tsp salt. Toss again.

Step 7: Enjoy right away with extra Parmesan cheese and basil.

Notes:

• These are the best gluten-free pasta perfect to use for this recipe:
• Ancient Elbow Harvest (made from quinoa and some corn)
• Jovial Fusilli Pasta (made from brown rice)
• Barilla Penne Pasta (made from corn and rice)
• Easily make this pasta Vegan by using a vegan butter substitute like Earth Balance. For the cheese, use a vegan Parmesan cheese or nutritional yeast flakes.

Nutrition Facts:

Amount Per Serving: Calories 488, Calories from Fat 153, Fat 17g26%, Saturated Fat 7g44%, Cholesterol 27mg9%, Sodium 856mg37%, Potassium 706mg20%, Carbohydrates 70g23%, Fiber 7g29%, Sugar 9g10%, Protein 17g34%, Vitamin A 2445IU49%, Vitamin C 83.5mg101%, Calcium 177mg18%, Iron 3.7mg21%