Pasta Primavera

Ingredients:

12 ounces penne pasta
1 yellow squash, diced
1 zucchini, diced
1 carrot, cut into matchsticks
1/2 red bell pepper, julienne
1/2 pint cherry tomatoes
1 cup green beans, cut into 1 inch pieces
6 asparagus spears, cut into 1 inch pieces
olive oil
1/2 teaspoon oregano
1 teaspoon basil
1/2 teaspoon rosemary
1/2 teaspoon thyme
juice and zest of half a lemon
salt and pepper
1 tablespoon butter
1/2 yellow onion, thinly sliced
2 cloves garlic, thinly sliced
1/3 cup fresh basil
1/3 up fresh parsley
3 tablespoons balsamic vinegar
1/4 cup parmesan or romano cheese (optional)

Toss squash, zucchini, carrot, bell pepper, tomatoes, green beans, and asparagus with oil, lemon juice, and the seasonings. Roast in the oven about 15 minutes. Broil for an additional 2 minutes until tomato skins are blistered. Set aside.

Meanwhile cook pasta according to package instructions. Set aside.

In a skillet, cook onion and garlic in butter until onions are cooked through. Stir in pasta and lemon zest. Then add the roasted vegetables and balsamic vinegar. Cook on medium/high heat for 2 minutes. Remove from heat and add the basil and parsley. Garnish with cheese upon serving.