3.375
8 ratings

Lemon Asparagus Penne

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.

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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.

Nutritional Facts
Servings4
Calories Per Serving520
Total Fat19g30%
Sugar10gN/A
Saturated5g23%
Cholesterol10mg3%
Protein22g44%
Carbs67g22%
Vitamin A565µg63%
Vitamin B120.2µg2.8%
Vitamin B60.8mg40.4%
Vitamin C219mg100%
Vitamin E6mg31%
Vitamin K664µg100%
Calcium379mg38%
Fiber11g43%
Folate (food)338µgN/A
Folate equivalent (total)338µg84%
Iron6mg36%
Magnesium165mg41%
Monounsaturated11gN/A
Niacin (B3)4mg19%
Phosphorus420mg60%
Polyunsaturated2gN/A
Potassium1518mg43%
Riboflavin (B2)0.6mg35%
Sodium1157mg48%
Thiamin (B1)0.4mg25%
Zinc3mg19%