Lemon Asparagus Penne

  • Yield: 4 servings


1/2box penne
1bunch asparagus, cut into 1-inch pieces
1head broccoli, chopped
1 red bell pepper, cut into 1-inch pieces
1small summer squash, cut into 1-inch pieces
4 sun dried tomatoes, sliced
1small onion, diced
1bunch spinach
3 garlic cloves, minced
1/4cup fresh lemon juice (1 to 2 lemons)
4tablespoons extra virgin olive oil, divided
1/2cup white wine
1/2cup freshly grated Parmesan cheese, divided
Red pepper flakes
Salt and pepper
1/4cup finely chopped Italian parsley


  1. Preheat oven to 350F.
  2. On a baking sheet, add asparagus, broccoli, pepper and squash. Toss with 2 tablespoons olive oil, 2 teaspoons salt and 1 teaspoon pepper. Roast vegetables for approximately 20 minutes, turning after 10 minutes.
  3. Cook pasta according to instructions on box, drain and set aside. (Save 2 tablespoons pasta water for sauce.)
  4. Heat large skillet over medium high heat with 2 tablespoons olive oil.
  5. Add onion and saute for 3 to 4 minutes.
  6. Add garlic, spinach, and sundried tomatos and continue to saute 2 to 3 minutes until spinach is wilted.
  7. Season with 1/2 teaspoon salt, 1/2 teaspoon pepper and dash red pepper flakes.
  8. Add white wine, lemon juice and reserved pasta water and reduce heat to medium-low. Let simmer for 5 to 7 minutes.
  9. Add roasted vegetables to skillet and toss to combine.
  10. Add 1/4 cup parmasean cheese and stir to combine.
  11. Add cooked pasta to skillet and toss everything together. Let simmer for 2 to 5 minutes to reheat the pasta.
  12. Transfer to a large serving dish. Garnish with remaining 1/4 cup parmesean cheese and parsley.
Recipe by Dana Kinz of To Cheese or Not to Cheese?, courtesy of Meatless Monday

Nutritional Info *per serving

  • Calories 527
  • Fat 19.3g
  • Saturated Fat 4.4g
  • Cholesterol 11mg
  • Sodium 668mg
  • Potassium 1670mg
  • Carbohydrate 70.1g
  • Fiber 14.7g
  • Sugars 8.7g
  • Protein 24.2g