Our current favorite summer side dish is grilled cabbage with bacon. You can pepper your cabbage if you want to; I prefer to use peppered bacon, so I don’t.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
Ingredients
- 1 (12 ounce) package penne pasta
- 1 yellow squash, chopped
- 1 zucchini, chopped
- 1 carrot, cut into matchsticks
- ½ red bell peppers, cut into matchsticks
- ½ pint grape tomatoes
- 1 cup fresh green beans, trimmed and cut into 1 inch pieces
- 5 spears asparagus, trimmed and cut into 1 inch pieces
- ¼ cup olive oil, divided
- 1 tablespoon Italian seasoning
- ½ tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon coarsely ground black pepper
- 1 tablespoon butter
- ¼ large yellow onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 2 teaspoons lemon zest
- ⅓ cup chopped fresh basil leaves
- ⅓ cup chopped fresh parsley
- 3 tablespoons balsamic vinegar
- ½ cup grated Romano cheese
Instructions
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- 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.
- 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.
- Roast vegetables in preheated oven until tender, about 15 minutes.
- 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.
- Please note differences in ingredient amounts and total time when following the magazine version of this recipe.
Nutrition Facts
| Calories | 406 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 6 g |
| Protein | 14 g |
| Saturated Fat | 5 g |
| Sodium | 252 mg |
| Sugars | 4 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I had both the magazine and (obviously) online versions of this recipe. I used the online version’s measurements for vegetables: “1 yellow squash” vs. “1 1/4 cups….” and the addition of green beans. I omited the initial olive oil and roasted my fresh vegetables in the air fryer. No problem. Yum! Like the magazine directed, i added peas (how can you go wrong with more vegetables?) I think where I should have followed the magazine recipe is with white balsamic vinegar. I gave this 3 stars because the result was too tart…even on leftover night.
Deeelish! Roasting the veggies definitely enhanced the flavors. Will be repeating this one! Thank you!
I added frozen shrimp for some extra protein and omitted the balsamic vinegar. My ultra-picky toddler had two helpings! There were enough leftovers for two lunches and some to freeze for later.
Very tasty – I can imagine repeating with a variety of vegetables. I thought the balsamic vinegar taste sort of dominated, and I’ll be trying other stuff like white wine.
This is a great recipe to cook for a dinner party or for yourself. I prepped the veggies and cooked the pasta earlier in the day. When guests arrived I just had to cook the veggies and marinate the pasta. It was done within 20 minutes. I added chicken for some progestin and it was perfect.
This was such a tasty dish. I’m completely stuffed and still going back for more. I used Meyer Lemon Balsamic Vinegar which I think made it amazing and perfect for hot weather!!!
Roasting the vegetables gives a nice depth of flavor to the usual pasta primavera. Hubs gave it the “make again” rating to the dish. Next time I may add some hot pepper flakes to make things interesting.
Delicious!!!! So much flavor! Prepping everything in advance made things go much faster.
This was delicious. I made this recipe almost exactly except I did not have any yellow squash so used extra zucchini and I used green peppers as I didn’t have red. We loved it and this will become a dinner staple!
Over herb-ed and kinda bland. I don’t know how it could be both but it was.
My Kids Gobbled it all up! I loved this personally but the fact my youngsters beg for it is a big deal. We also made it with zucchini noodles. Yum!!
I made this recipe with the veggies and pasta shape we had on hand and enjoy. The only thing I did different was to only put a splash of the balsamic vinegar as the amount listed seem to be quite a bit, and I didn’t want the dish to be overpowered. The splash was plenty! We really enjoyed this dish and will definitely be making it again!
I liked the technique on roasting the vegetables as it kept them fresh and crunchy. I didn’t care for the lemon and balsamic as ingredients with pasta – a matter of personal taste. I intend to try it again with additional garlic and onion and including chicken or vegetable broth. I will not use the lemon and balsamic
I made this and loved it! And so did my hubbby! I didn’t have any green beans so doubled the asparagus. I did add fresh mushrooms because I had them! I would make this again!
This is definitely my kind of recipe! I’ve made this many times and, depending on the hurry I’m in, I’ve used whatever veggies I have on hand, substituted missing ingredients, or not measured very carefully, and yet it always turns out delicious! As a busy working mom this healthy, durable but delicious recipe also is my go to for meal prep, family picnics and potlucks, or when we’re feeding a lot of guests for any reason!
It was delicious. I had to modify the recipe due to my stomach issues, but it was very good. Will make it again.
Good. But not my favorite.
Loved it my husband actually complemented me and picked the left overs for lunch!!!! 🙂
This is a new favorite summer dish for me. I made it once as the recipe called for, and then the second time changed it slightly based on the first experience. I’d recommend using a whole pint of cherry tomatoes and adding 1/2 a container of feta cheese instead of the Romano cheese.
This is very tasty and is a great way to make use of what ever veggies your garden is producing, or that you happen to have on hand! I will make it again and remember to add a picture !
I used the whole wheat pasta and vegetables from my garden, so there was more zucchini, and some Japanese eggplant. I used four cloves of garlic (cause that’s how we roll), and extra lemon juice. As a vegan, I used nutritional yeast instead of parmesan. It was fantastic, and a great way t use lots of garden basil, tomatoes, and zucchini! Thanks!