Lemon Asparagus Penne

Lemon Asparagus Penne
Staff Writer
Lemon Asparagus Penne

MeatlessMonday.com

Lemon Asparagus Penne

Dana Kinz of To Cheese or Not to Cheese shares with us one of her favorite summer recipes: Lemon Asparagus Penne. Tossed with some roasted vegetables and freshly grated Parmesan cheese, it's a quick weeknight dish that's tasty and easy to make.

See all pasta recipes.

4
Servings
314
Calories Per Serving
Deliver Ingredients

Ingredients

  • bunch asparagus, cut into 1-inch pieces
  • head broccoli, chopped
  • red bell pepper, cut into 1-inch pieces
  • small summer squash, cut into 1-inch pieces
  • 4  Tablespoons  extra-virgin olive oil
  • 2 1/2  Teaspoons  salt, plus more to taste
  • 1 1/2  Teaspoon  pepper, plus more to taste
  • 8  Ounces  penne
  • small onion, diced
  • cloves garlic, minced
  • bunch spinach
  • sun-dried tomatoes, sliced
  • Dash of  red pepper flakes
  • 1/2  Cup  white wine
  • 1/4  Cup  lemon juice
  • 1/2  Cup  grated Parmesan
  • 1/4  Cup  finely chopped Italian parsley

Directions

Preheat the oven to 350 degrees.


On a baking sheet, combine the asparagus, broccoli, bell pepper, and squash. Toss with 2 tablespoons of the olive oil, 2 teaspoons of the salt, and 1 teaspoon of the pepper. Roast the vegetables for about 20 minutes, turning after 10 minutes.


Cook the pasta according to package directions, reserve 2 tablespoons pasta water, and set aside. Heat the remaining olive oil in a large skillet over medium-high heat.


Add the onion and sauté for 3-4 minutes. Add the garlic, spinach, and sun-dried tomatoes and continue to sauté until the spinach is wilted, about 2-3 minutes.


Season with the remaining salt and pepper and dash of red pepper flakes. Add the white wine, lemon juice, and reserved pasta water and reduce the heat to medium-low. Simmer for 5-7 minutes. Add the roasted vegetables to the skillet and toss to combine.


Add ¼ cup of the Parmesan cheese and stir to combine. Add the cooked pasta to skillet and toss everything together. Simmer for 2-5 minutes to reheat the pasta. Transfer to a large serving dish. Garnish with the remaining Parmesan cheese and parsley.

Nutritional Facts

Total Fat
23g
33%
Sugar
3g
3%
Saturated Fat
7g
29%
Cholesterol
33mg
11%
Carbohydrate, by difference
12g
9%
Protein
10g
22%
Vitamin A, RAE
40µg
6%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
334mg
33%
Choline, total
7mg
2%
Fiber, total dietary
2g
8%
Fluoride, F
51µg
2%
Folate, total
5µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
31mg
10%
Phosphorus, P
263mg
38%
Selenium, Se
6µg
11%
Sodium, Na
576mg
38%
Water
100g
4%
Zinc, Zn
2mg
25%

Lemon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Lemon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.