Ingredients

• 1 , 12 ounce
• 1 yellow squash , chopped
• 1 zucchini , chopped
• 1 carrot , cut into matchsticks
• 0.5 reds bell peppers , cut into matchsticks
• 0.5 pints grape tomatoes
• 1 cup fresh green beans , trimmed and cut into 1 inch pieces
• 5 spearss asparagus , trimmed and cut into 1 inch pieces
• 0.25 cups olive oil , divided
• 1 tablespoon Italian seasoning
• 0.5 tablespoons lemon juice
• 0.25 teaspoons salt
• 0.25 teaspoons coarsely ground black pepper
• 1 tablespoon butter
• 0.25 large yellow onion , thinly sliced
• 2 cloves garlic , thinly sliced
• 2 teaspoons lemon zest
• 0.33 cups chopped fresh basil leaves
• 0.33 cups chopped fresh parsley
• 3 tablespoons balsamic vinegar
• 0.5 cups grated Romano cheese

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until tender yet firm to the bite, 10 to 12 minutes; drain.
3. 3 Toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus together in a bowl with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the lined baking sheet.
4. 4 Roast vegetables in preheated oven until tender, about 15 minutes.
5. 5 Heat remaining olive oil and butter in a large skillet. Cook onion and garlic in hot oil until tender, 5 to 7 minutes. Mix cooked pasta, lemon zest, basil, parsley, and balsamic vinegar into the onion mixture. Gently toss and cook until heated through, 3 to 5 minutes. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese.

Nutrition per serving