Lemon Asparagus Penne

Name: Lemon Asparagus Penne
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 tablespoon extra-virgin olive oil; 2 1/2 teaspoon salt, plus more to taste; 1 1/2 teaspoon pepper, plus more to taste; 8 ounce 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

Meatless Monday|June 11, 2012 5:30 pm EST

3.4 (8 ratings)

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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.

Servings

4

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 tablespoon extra-virgin olive oil
2 1/2 teaspoon salt, plus more to taste
1 1/2 teaspoon pepper, plus more to taste
8 ounce 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.