Penne with Roasted Summer Vegetables
Crunchy vegetables meet Italian penne pasta? Yes please! This penne with roasted summer vegetables is perfect for a light dinner in summery temperatures. Don’t believe us? See for yourself – simply irresistible!
Preparation time: 25 minutes
What You'll Need
4 cups penne pasta
4 cups cherry tomatoes
½ cup princess beans
1 handful of TK peas
3 tbsp olive oil
4 tbsp Parmesan cheese
3 pinches JS Pasta Alfredo Seasoning
Salt and pepper
How It's Done
- First, cook the penne pasta according to the package instructions. Once ready, don’t drain it all! Make sure you set aside 150 ml of the pasta water, we’ll use it for the sauce.
- Now for the colorful vegetables: wash the zucchini, remove the core and cut into strips. Wash the beans and remove the ends. Peel shallots and slice them in quarters. Finally, wash and halve the cherry tomatoes.
- Heat the olive oil in a frying pan, add the sliced shallots and sauté until lightly colored. Next, add the remaining vegetables and roast them. Now for the ultimate taste – season your creation with some JS Pasta Seasoning. Smells good, right?
- Add the lemon juice and the remaining pasta water to the vegetables. We are looking for a saucy consistency, so add some salt & pepper to taste and stir. Finally, add the cooked pasta and mix well with the sauce. Serve on a plate and garnish with parmesan.
Buon Appetito! Tell us what you think.