Lemon Asparagus Penne

Staff Writer
Lemon Asparagus Penne
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
520
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 bunch asparagus, cut into 1-inch pieces
  • 1 head broccoli, chopped
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 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
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 bunch spinach
  • 4 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.

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.

Nutritional Facts

Total Fat
19g
30%
Sugar
10g
N/A
Saturated Fat
5g
23%
Cholesterol
10mg
3%
Protein
22g
44%
Carbs
67g
22%
Vitamin A
565µg
63%
Vitamin B12
0.2µg
2.8%
Vitamin B6
0.8mg
40.4%
Vitamin C
219mg
100%
Vitamin E
6mg
31%
Vitamin K
664µg
100%
Calcium
379mg
38%
Fiber
11g
43%
Folate (food)
338µg
N/A
Folate equivalent (total)
338µg
84%
Iron
6mg
36%
Magnesium
165mg
41%
Monounsaturated
11g
N/A
Niacin (B3)
4mg
19%
Phosphorus
420mg
60%
Polyunsaturated
2g
N/A
Potassium
1518mg
43%
Riboflavin (B2)
0.6mg
35%
Sodium
1157mg
48%
Thiamin (B1)
0.4mg
25%
Zinc
3mg
19%

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