Pasta Primavera

1 (12oz) pkg penne pasta
1 zucchini chopped
1/2 red bell pepper julienned
1 C fresh green beans trimmed and cut in 1 inch pieces
1/4 C olive oil, divided
1/4 tsp salt
1/4 tsp pepper
1/2 TBS lemon juice
1 yellow squash chopped
1 carrot, julienned
1/2 pint grape tomatoes
5 spears asparagus, trimmed and cut into 1 inch pieces
1 TBS Italian dressing
1 TBS Butter
1/4 large yellow onion thinly sliced
2 cloves garlic
2 tsp lemon zest
1/3 C fresh parsley
3 TBS balsamic vinegar
1/2 C grated Romano cheese

DIRECTIONS

Preheat oven to 450
Line baking sheet with foil.
Bring large pot with salt to boil. Add pasta and cook for 10-12 mins. Drain.
In a bowl toss squash, zucchini, carrot, pepper, tomatoes, beans and asparagus with 2 TBS olive oil, salt, pepper, lemon juice and dressing.
Arrange veges on sheet and roast 15 mins till tender.
Heat remaining olive oil and butter in pan. Stir onion and garlic and cook till tender.
Mix in pasta, lemon zest, basil, parsley and vinegar. Gently toss and cook till heated through.
Remove and transfer to large bowl. Toss with roasted veges and sprinkle with cheese to serve.

Can add shredded chicken too for more protein.