Penne Lemon Butter with Roasted Vegetables

• 8 oz penne pasta
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow squash, sliced
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 cup chicken or vegetable stock
• 1/2 cup heavy cream
• Zest and juice of 1 lemon
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley for garnish

Steps

1. 1 Preheat oven to 400°F. Toss vegetables with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
2. 2 Meanwhile, cook penne according to package instructions. Drain and set aside.
3. 3 In a large skillet, melt butter with remaining olive oil over medium heat. Add garlic, sauté until fragrant.
4. 4 Stir in stock, cream, lemon zest, and juice. Let simmer until slightly thickened.
5. 5 Add cooked penne to the sauce, tossing to coat. Stir in Parmesan if using.
6. 6 Combine roasted vegetables with the penne mixture. Season with salt and pepper to taste.
7. 7 Garnish with fresh parsley before serving.

Equipment

• Oven
• Skillet
• Baking sheet

Variations

• Add grilled chicken for a protein boost.
• Substitute zucchini for yellow squash for a lighter option.

Substitutions

• Use whole wheat penne for a healthier twist.
• Swap out Parmesan for nutritional yeast for a vegan version.

Pairings

• A crisp Chardonnay complements the lemony flavors.
• A light Pinot Noir offers a nice contrast.

Nutrition

Tips

• For extra flavor, add a pinch of red pepper flakes to the sauce.
• Roast vegetables until they have a nice char for added depth of flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or stock to revive the sauce.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat gently on the stovetop with a splash of milk or stock.

Serving Suggestions

• Serve with a fresh green salad for a complete meal.
• Pair with a crusty baguette for a satisfying touch.

FAQ