Prep Time: 25 mins | Cook Time: 20 mins | Total Time: 45 mins | Servings: 6
I love this pasta recipe with bright and bold flavors. It’s incredibly easy to whip up in no time. It’s a delicious, healthy vegetable pasta packed with roasted asparagus, zucchini, yellow squash, and bell peppers tossed in a simple lemon garlic butter sauce.
Ingredients
1 pound Pasta – penne, gluten-free
Roasted Vegetables:
2 tablespoons olive oil
1 large zucchini squash, halved and cut into ¼” slices
2 bell peppers, thinly sliced and cut into 2” pieces
1 large yellow squash, halved and cut into ¼” slices
1 pound asparagus, ends trimmed and cut into 2” pieces
1 red onion, thinly sliced and cut into 2” pieces
1 teaspoon Italian seasoning
1 teaspoon salt
¼ teaspoon black pepper
Lemon Garlic Butter Sauce:
3 cloves garlic, crushed
4 tablespoons butter or use vegan butter
¼ c. basil finely chopped
1 lemon zest and juice
¼ – ½ c. reserved pasta water
½ c. Parmesan cheese
1 c. cherry tomatoes, halved
1 teaspoon salt to taste
How to make Pasta Primavera with Lemon Garlic Butter
Step 1: Following the package directions, cook the pasta. Set aside a half cup of pasta water and drain the rest.
Roasted Vegetables:
Step 2: Prepare the oven. Preheat it to 425 degrees.
Step 3: In a large bowl with 2 tbsp olive oil, 1 tsp salt, 1/4 tsp pepper, and 1 tsp Italian seasonings, toss the zucchini, squash, peppers, onion, and asparagus. On a large parchment paper-lined baking sheet, transfer the vegetables. Place in the preheated oven and bake for about 15 to 17 minutes or until the veggies have softened.
Lemon Garlic Butter Sauce:
Step 4: Add the butter to the same pot you cooked the pasta along with the lemon juice and zest, and crushed garlic. Saute for about 1 to 2 minutes over medium-low heat or until the garlic is a little browned.
Step 5: Then, add the cooked pasta, 1/4 c of the reserved pasta water, and vegetables. Toss well until coated.
Step 6: Next, add the chopped basil along with the Parmesan cheese, tomatoes, and 1 tsp salt. Toss again.
Step 7: Enjoy right away with extra Parmesan cheese and basil.
Notes:
These are the best gluten-free pasta perfect to use for this recipe:
Ancient Elbow Harvest (made from quinoa and some corn)
Jovial Fusilli Pasta (made from brown rice)
Barilla Penne Pasta (made from corn and rice)
Easily make this pasta Vegan by using a vegan butter substitute like Earth Balance. For the cheese, use a vegan Parmesan cheese or nutritional yeast flakes.
Nutrition Facts:
Amount Per Serving: Calories 488, Calories from Fat 153, Fat 17g26%, Saturated Fat 7g44%, Cholesterol 27mg9%, Sodium 856mg37%, Potassium 706mg20%, Carbohydrates 70g23%, Fiber 7g29%, Sugar 9g10%, Protein 17g34%, Vitamin A 2445IU49%, Vitamin C 83.5mg101%, Calcium 177mg18%, Iron 3.7mg21%
Ingredients
- 1 pound Pasta - penne, gluten-free
- Roasted Vegetables:
- 2 tablespoons olive oil
- 1 large zucchini squash, halved and cut into ¼” slices
- 2 bell peppers, thinly sliced and cut into 2” pieces
- 1 large yellow squash, halved and cut into ¼” slices
- 1 pound asparagus, ends trimmed and cut into 2” pieces
- 1 red onion, thinly sliced and cut into 2” pieces
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Lemon Garlic Butter Sauce:
- 3 cloves garlic, crushed
- 4 tablespoons butter or use vegan butter
- ¼ c. basil finely chopped
- 1 lemon zest and juice
- ¼ - ½ c. reserved pasta water
- ½ c. Parmesan cheese
- 1 c. cherry tomatoes, halved
- 1 teaspoon salt to taste
Instructions
Step 1: Following the package directions, cook the pasta. Set aside a half cup of pasta water and drain the rest.
Roasted Vegetables:
Step 2: Prepare the oven. Preheat it to 425 degrees.
Step 3: In a large bowl with 2 tbsp olive oil, 1 tsp salt, 1/4 tsp pepper, and 1 tsp Italian seasonings, toss the zucchini, squash, peppers, onion, and asparagus. On a large parchment paper-lined baking sheet, transfer the vegetables. Place in the preheated oven and bake for about 15 to 17 minutes or until the veggies have softened.
Lemon Garlic Butter Sauce:
Step 4: Add the butter to the same pot you cooked the pasta along with the lemon juice and zest, and crushed garlic. Saute for about 1 to 2 minutes over medium-low heat or until the garlic is a little browned.
Step 5: Then, add the cooked pasta, 1/4 c of the reserved pasta water, and vegetables. Toss well until coated.
Step 6: Next, add the chopped basil along with the Parmesan cheese, tomatoes, and 1 tsp salt. Toss again.
Step 7: Enjoy right away with extra Parmesan cheese and basil.
Notes
These are the best gluten-free pasta perfect to use for this recipe: Ancient Elbow Harvest (made from quinoa and some corn) Jovial Fusilli Pasta (made from brown rice) Barilla Penne Pasta (made from corn and rice) Easily make this pasta Vegan by using a vegan butter substitute like Earth Balance. For the cheese, use a vegan Parmesan cheese or nutritional yeast flakes.
