This spring and early summer we had an abundance of yellow squash, zucchini, green peppers and a few tomatoes. At one point I found myself with a bunch of these goodies all ripe at the same time. I found a great recipe for Pasta Primavera and decided to try it.
12 oz pasta Black pepper
yellow squash ½ Tblsp lemon juice
zucchini Fresh basil, parsley and oregano
carrot 1 Tblsp butter
bell pepper onion
grape tomatoes garlic
asparagus lemon zest
4 Tblsp olive oil 3 Tblsp Balsamic vinegar
Preheat oven to 450. Line a baking sheet with aluminum foil.
Chop all veggies. Toss all veggies except onion and garlic with 2 Tblsp olive oil, fresh herbs, salt pepper and lemon juice. Arrange veggies on lined baking sheet and roast 15 minutes in the preheated oven, until tender.
Heat remaining 2 Tblsp olive oil in skillet. Stir in the onion and garlic and cook until tender. Mix in cooked pasta, lemon zest, and balsamic vinegar. Gently toss pasta and roasted veggies together. Top with Parmessan
I did not include any quantities for the veggies because you can substitute any available vegetables and in any quantity you desire.
This was so good that we ate it for several days and I made the vegetables without the pasta and brought it to church Sunday. Needless to say it got rave reviews!!