MAKE AHEAD PASTA PRIMAVERA RECIPES

Steps:

• Cook the pasta in a large pot filled with water according to package directions. Drain and reserve 1/3 cup pasta cooking water to thin out the pasta (or use cream if you prefer a creamier consistency). Set aside.
• In a large pan over medium-high heat, add 1 tablespoon oil. Add the asparagus, snap peas and cauliflower and cook for 3-4 minutes, or until the vegetables are tender but not too soft. Transfer to a plate and set aside. Return the same pan back to heat and drizzle in remaining oil. Add the garlic and green onions and sauté for about 15 seconds, until fragrant. Stir in the carrots and bell peppers and sauté for 2 minutes. Toss in the cherry tomatoes and the peas and cook for another minute. Add the cooked asparagus, snap peas and cauliflower back into the pan. Stir in the cooked pasta, lemon juice, and herbs. Season with salt and pepper to taste sprinkle with Parmesan cheese. Add a little bit of pasta water or cream (as needed to thin out). Serve warm.
• To make the chicken
• Sprinkle salt and pepper on chicken. Heat 1 tablespoon of cooking oil in a pan on medium heat. Add chicken and cook until brown and cooked through, about 7-8 minutes on each side. Slice into strips and serve over pasta.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until tender yet firm to the bite, 10 to 12 minutes; drain.
• Toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus together in a bowl with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the lined baking sheet.
• Roast vegetables in preheated oven until tender, about 15 minutes.
• Heat remaining olive oil and butter in a large skillet. Cook onion and garlic in hot oil until tender, 5 to 7 minutes. Mix cooked pasta, lemon zest, basil, parsley, and balsamic vinegar into the onion mixture. Gently toss and cook until heated through, 3 to 5 minutes. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese.