Pasta Primavera With Roasted Vegetables
8 ounces of whole wheat linguine
1 yellow squash, chopped (1 ½ cup)
1 small zucchini, chopped (1 cup)
1 cup red bell pepper julienned
¾ cup fresh green beans, trimmed and cut into 2 inch pieces
1 large beef steak tomato, seeded and chopped (2 cups)
¼ cup olive oil, divided¼ teaspoon of salt
¼ teaspoon ground black pepper
½ tablespoon Meyer lemon juice or regular lemon
½ tablespoon Italian seasoning
1 tablespoon butter
1/3 cup sweet onion, sliced
2 cloves garlic, chopped
2 teaspoons Meyer lemon zest
1/3 cup chopped fresh basil leaves
1/3 cup chopped flat leaf parsley
3 tablespoons of Balsamic vinegar (less is using thick aged Balsamic)
½ cup grated Romano cheese
1. Preheat oven to 450 degrees.
2. Bring large pot of salted water to a boil. Add linguine pasta and cook for 12-15 minutes until done (as per directions on the package).
3. In a large bowl add squash, zucchini, red bell pepper, green beans, tomato. Toss with 2 tablespoons olive oil, salt, pepper, lemon juice and Italian seasoning. Arrange vegetable on a foil lined baking sheet and roast in oven for 15 minutes.
4. In a large skillet heat remaining 2 tablespoons olive oil and butter. Stir in the onion and garlic, cook until tender. Drain pasta and add into the skillet with the onions and garlic. Combine lemon zest, basil, parsley and balsamic vinegar to the pasta. Gently toss and cook until thoroughly heated. Remove pasta from skillet into a large bowl. Add in the roasted vegetables and toss to combine. Sprinkle with Romano cheese and serve.