Pasta Primavera

 

Pasta Primavera with a Lemon Pesto Butter Sauce | Karri Perry-Blue Ribbon Favorites

Ingredients:

6 cups cooked & drained pasta-1/2 of a 1lb box (I used penne)

1 medium sweet onion chopped into big 2 inch chunks

1 lb asparagus cut into 2inch pieces

1 zucchini chopped into 1/2 inch chunks

1 yellow squash cut into 1/2 inch chunks 

1 cup of yellow, red, orange peppers sliced into 1/2 inch chunks 

1 cup cherry tomatoes 

1 lemon-zested and squeezed-reserve juice

4 Tablespoons olive oil divided

Salt pepper to taste

1/8 tsp red pepper flakes

4 Tbs butter

2 Tablespoons pesto

Shredded Parmesan and fresh basil to garnish.

On a large baking sheet with 1 inch sides, add all the vegetables, (yes, you can add or omit any vegetables of your choice)

Drizzle the chopped vegetables with 2 Tbs of olive oil, add about 1/2 teaspoon each of salt and pepper. Roast in a 400 degree oven for 20 minutes until vegetables are soft and beginning to brown on edges.  While vegetables roast, boil pasta and make the sauce in a large skillet.

Make pasta, ( I used 1/2 a box for 4 servings) Follow package instructions. I used penne. Any bite-sized pasta in any shape will work. Drain pasta, set aside. 

In a large skillet over medium heat, melt butter and add 2 Tablespoons olive oil. Add red pepper flakes, zest and juice of the lemon. Add the pesto, and stir together. 

Add the cooked and drained pasta to the sauce, stir to coat, and add the roasted vegetables.  Stir, top with shredded Parmesan, and fresh basil.