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
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.
This Recipe's Ingredients:Broccoli, Garlic, Pasta, Red Onion, Red Pepper, Spinach, Squash, Tomato, White Onion
Lemon Asparagus Penne
Servings per Recipe:Amount per Serving
Calories from Fat: 173
Total Fat: 19.3 g
Saturated Fat: 4.4 g
Cholesterol: 11 mg
Sodium: 668 mg
Potassium: 1670 mg
Carbohydrates: 70.1 g
Dietary Fiber: 14.7 g
Protein: 24.2 g
Sugars: 8.7 g
The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.