Spring is here which means it’s finally time for lemon, asparagus and pasta primavera. This pasta is light, refreshing and packed with colorful vegetables. It was the perfect complement to my 5 mile run today. I unexpectedly ran the last 2 miles of my 7 mile run yesterday in the pouring rain. There’s something about running in the rain that just feels carefree and fun. And then the reality sets in that you are soaked from head to toe and your iPhone might be damaged beyond repair. Since my run yesterday, both my clothing and my phone have survived to tell about the April showers. Despite the rain, I’m glad it’s springtime because the weather has been mostly perfect for running. And the running gives me an excuse to carb-load, which is always ok in my book.
- 1/2 medium-sized zucchini
- 10 stalks of asparagus
- 10 baby carrots
- 1/4 of a red onion
- 1/2 of a red pepper
- 2 Tbsp olive oil
- salt & pepper to taste
- 1 Tbsp Italian herbs
- 2 cups uncooked whole wheat penne pasta
- 1 Tbsp lemon juice
- 1/4 cup parsley
- 15 grape tomatoes
1. Preheat oven to 450 degrees.
2. Cut zucchini, asparagus, carrots, red onion and red pepper into bite-size pieces.
3. In a large bowl, toss veggies with oil, salt and pepper, and herbs. Arrange veggies flat on a baking sheet.
4. Bake veggies for 20 minutes. Stir halfway through.
5. Cook pasta until penne is al dente. Drain and rinse the pasta.
6. Toss veggies with pasta, lemon juice, parsley and grape tomatoes.
7. Season with salt and pepper as needed.