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.
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.