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Meatless Monday Recipe for 7/14/14: Lemon Butter Pasta with Roasted Vegetables

Lemon Butter Pasta with Roasted Vegetables

Lemon Butter Pasta with Roasted Vegetables

I love pasta, and I especially love thick, goopy sauces smeared all over my pasta. But, hey, I can’t always eat like that (and sometimes I don’t want to). This week’s Meatless Monday recipe forgoes a super heavy and intensely rich sauce for one that’s slightly less so. No cream involved, but there is butter and wonderfully pungent fresh grated parmesan cheese. Pasta is a fool-proof Meatless Monday go-to dish, but I wanted one that consisted or more than just pasta. After rummaging through my refrigerator and veggie bowl that I keep in my greenhouse window, I came up with this relatively simple dish that, in the end, turned out to be a crowd pleaser — my husband and my stepson, Robert, who’s visiting us from England enjoyed it. I hope you will, as well.  Try my Lemon Butter Pasta with Roasted Vegetables the next time you want a filling pasta dish, sans meat. Bon appetit!

four forks

Lemon Butter Pasta with Roasted Vegetables

  • Servings: 6
  • Difficulty: Easy
  • Print

Lemon Butter Pasta with Roasted Vegetables

  • 12 ounces penne or rotini
  • 2 summer squash, cut into half lengthwise, then crosswise (thick)
  • 1 zucchini, cut into half lengthwise, then crosswise (thick)
  • 1/2 pint grape tomatoes, cut in half
  • 1 small red onion, sliced in thick chunks
  • 2 cloves of garlic, crushed
  • 1/2 cup frozen sweet whole kernel corn
  • 2 tablespoons and 1 teaspoon olive oil, divided
  • Kosher salt
  • Fresh ground pepper
  • 3 tablespoons butter
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon McCormick Mediterranean Spiced Sea Salt
  • 1/2 – 3/4 cup grated parmesan cheese
  • 2 cups fresh basil leaves, roughly chopped

Preheat oven to 400°. Place all of the vegetables EXCEPT the corn in a large bowl. Drizzle with 2 tablespoons olive oil and season with salt and pepper; toss to coat. Spread the vegetables out onto a large rimmed baking sheet in one layer (use two sheets if necessary). Roast vegetables, without tossing, for 25 minutes.

In a small bowl, mix corn with remaining teaspoon of olive oil; season with salt and pepper. Sprinkle corn on baking sheet with other vegetables. Continue to roast all vegetables until tender and starting to brown, 5-10 minutes.

Prepare pasta in a large pot al dente according to package instructions. When pasta is done, strain and set aside. To pot, add butter and lemon juice; allow butter to melt, then return pasta to the pot and mix well with butter. Add roasted vegetables, Mediterranean spiced sea salt, parmesan cheese and basil. Toss gently to combine over low heat before.

lemon butter pasta (5)


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