Springtime Veggie Pasta

S E R V E S 4 –6

Springtime in a bowl! This melt-in-your-mouth, fresh, and delicious dish is loaded with seasonal vegetables tossed in pasta with lemony butter sauce and topped with creamy goatcheese. Use these veggies or whatever you have on hand, because you can’t go wrong with this quick and light take on the classic Pasta a la Primavera.

1 zucchini, sliced

1 yellow squash, sliced

2 cups cherry tomatoes

1 bunch asparagus, chopped

1 bunch broccolini, chopped

1 large bellpepper, cut into 1-inch strips

1 large red onion, cut into 1-inch strips

1/3 cup olive oil, plus 2 tablespoons

1/3 cup balsamic vinegar

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons butter

3 large cloves of garlic, minced

1 lemon

12 ounces pasta of your choice

1 cup crumbled goat cheese

1. Preheat oven to 425 degrees.

2 .In a large mixing bowl or large Ziploc bag, toss all the vegetables in 1/3 cup olive oil,vinegar, salt, and pepper. Arrange vegetables in a single layer on a sheet pan and roast for30 minutes or until vegetables are tender and tomatoes are bursting.

3. Meanwhile, heat butter and 2 tablespoons olive oil in a large skillet. Add garlic and sauté for1 minute. Add juice from half of the lemon, then reduce heat down to low.

4. Cook pasta according to package instructions for al dente; reserve pasta water. When done, use a slotted spoon to mix the pasta, along with some pasta water, into the skillet. Fold in roasted vegetables and their juices and toss with pasta. Sprinkle with goat cheese and gently mix. Season with additional salt and pepper to taste.

5. Top with a bit of lemon zest and garnish with remaining lemon.