Lemon Asparagus Penne

August 8 2013

Image

Ingredients

  • 1/2 box penne
  • 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 sun dried tomatoes, sliced
  • 1 small onion, diced
  • 1 bunch spinach
  • 3 cloves garlic, minced
  • 1/4 cup fresh lemon juice (1-2 lemons)
  • 4 Tbls extra virgin olive oil, divided
  • 1/2 cup white wine
  • 1/2 cup fresh parmasean cheese
  • red pepper flakes
  • salt & pepper
  • 1/4 cup italian parsley for garnish, finely chopped

Directions

  1. Preheat oven to 350 degrees.
  2. On a baking sheet, add asparagus, broccoli, pepper and squash. Toss with 2 Tbls olive oil, 2 tsp salt and 1 tsp pepper. Roast vegetables for approximately 20 minutes, turning after 10 minutes.
  3. Cook pasta according to instructions on box, set aside (save 2 Tbls pasta water for sauce).
  4. Heat large skillet over medium high heat with 2 Tbls olive oil.
  5. Add onion and saute for 3-4 minutes.
  6. Add garlic,spinach, and sundried tomatos and continue to saute another 2-3 minutes until spinach is wilted.
  7. Season with 1/2 tsp salt, 1/2 tsp pepper and dash red pepper flakes.
  8. Add white wine, lemon juice & reserved pasta water and reduce heat to medium-low. Let simmer for 5-7 minutes.
  9. Add roasted vegetables to skillet and toss to combine.
  10. Add 1/4 c parmasean cheese and stir to combine.
  11. Add cooked pasta to skillet and toss everything together. Let simmer for a 2-5 minutes to re-heat the pasta.
  12. Transfer to a large serving dish. Garnish with remaining 1/4 cup parmesean cheese and parsley.

 

Shares 0

Facebook Comments