Lemon Asparagus Penne

This week we introduce a brand new feature on Meatless Monday. Dana Kinz of To Cheese or Not to Cheese demonstrates how she makes one of her favorite summer recipes: Lemon Asparagus Penne.

• 1/2 box penne
• 1 bunch asparagus, cut into 1 inch pieces
• 1 head broccoli, chopped
• 1 red bell pepper, cut into 1 inch pieces
• 1 small summer squash, cut into 1 inch pieces
• 4 sun dried tomatoes, sliced
• 1 small onion, diced
• 1 bunch spinach
• 3 cloves garlic, minced
• 1/4 c fresh lemon juice (1-2 lemons)
• 4 Tbls extra virgin olive oil, divided
• 1/2 c white wine
• 1/2 c fresh parmasean cheese, divided
• red pepper flakes
• salt & pepper
• 1/4 c italian parsley for garnish, finely chopped

Directions:

1. Preheat oven to 350 degrees.

2. On a baking sheet, add asparagus, broccoli, pepper and squash. Toss with 2 Tbls olive oil, 2 tsp salt and 1 tsp pepper. Roast vegetables for approximately 20 minutes, turning after 10 minutes.

3. Cook pasta according to instructions on box, set aside (save 2 Tbls pasta water for sauce).

4. Heat large skillet over medium high heat with 2 Tbls olive oil.

5. Add onion and saute for 3-4 minutes.

6. Add garlic,spinach, and sundried tomatos and continue to saute another 2-3 minutes until spinach is wilted.

7. Season with 1/2 tsp salt, 1/2 tsp pepper and dash red pepper flakes.

8. Add white wine, lemon juice & reserved pasta water and reduce heat to medium-low. Let simmer for 5-7 minutes.

9. Add roasted vegetables to skillet and toss to combine.

10. Add 1/4 c parmasean cheese and stir to combine.

11. Add cooked pasta to skillet and toss everything together. Let simmer for a 2-5 minutes to re-heat the pasta.

12. Transfer to a large serving dish. Garnish with remaining 1/4 cup parmesean cheese and parsley.