Healthy Recipe for the New Year


Penne pasta half tablespoon lemon juice
1 yellow squash chopped 1 tablespoon italian seasoning
1 zucchini chopped 1 tablespoon butter
1 carrot thinly chopped quarter large onion thinly chopped
half red bell pepper thinly chopped 2 cloves garlic
half pint grape tomatoes 1 teaspoons lemon zest
1 cup green beans cut into 1 inch pieces third of a cup of chopped basil
5 asparagas spears cut into 1 inch pieces third of a cup of chopped parsley
quarter cup of olive oil 3 tablespoons balsamic vinegar
good pinch of salt and black pepper half cup grated romano cheese


1.   Preheat oven to 450 degrees F (230 degrees C) and line a baking sheet with foil.

2.   Bring a large pot of salted water to boil and add the pasta.  Cook for 10 – 12 minutes and drain.

3.   In a bowl toss the squash, zucchini, carrot, red pepper, tomatoes, green beans and asparagas with 2 tablespoons of olive oil, salt, pepper, lemon juice and italian seasoning.  Arrange the veg on the baking sheet and roast for 15 minutes.

4.   Heat the remaining oil and butter in a large skillet.  Stir in the onion and garlic and cook until tender.  Mix in the cooked pasta, lemon zest, basil, parsley and balsamic vinegar.  Cook until heated through then transfer to a large bowl.  Toss with the roasted veg and sprinkle with the romano cheese to serve.  Delicious.