Pasta Primavera

Ingredients

• 12 ounces pasta (bowtie, penne, etc.)
• 1/2 bell pepper (capsicum), julienne
• 1/2 red pepper, julienne
• 1 small zucchini, chopped (half moons)
• 1 carrot, julienne
• 4 roma tomatoes, chopped
• 1 cup fresh green beans, trimmed, 1" cut
• 1/2 cup broccoli florets chopped (bite size)
• 1/2 cup mushrooms, sliced
• 2 tbsp. olive oil
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1/2 tbsp. lemon juice
• 2 tbsp. Italian seasoning
• 1/4 cup olive oil
• 1 tbsp. butter or margarine
• 1/4 large red onion, diced
• 2 cloves garlic, minced
• 3/4 - 1 cup chopped fresh basil
• 1/3 cup chopped parsley
• 3 tbsp. balsamic vinegar
• 1/2 cup grated Romano cheese

Method

1. Preheat oven to 450F. Cover a large baking sheet with foil.
2. Combine peppers, zucchini, carrot, tomatoes, beans, broccoli and mushrooms.
3. Toss vegetables with 2 tbsp. olive oil, salt, pepper, and Italian seasonings.
4. Spread vegetables across prepared baking sheet and roast for 15 minutes (stirring once)
5. Meanwhile, bring salted water to a boil. Cook pasta until al dente and drain.
6. Heat 1/4 cup olive oil and butter in dutch oven. Stir in onion and garlic. Cook until tender.
7. Mix in cooked pasta, basil, parsley and balsamic vinegar. Toss and cook until heated.
8. Toss with roasted vegetables.
9. Sprinkle with Romano cheese before serving.
10. Source