Pasta Primavera

INGREDIENTS

• 2 cups penne pasta

• 1 tbsp. olive oil

• 1/2 cup sweet onion, chopped

• 1 pound fresh asparagus, trimmed and cut into 2-inch pieces

• 2 cups sliced fresh mushrooms

• 1 small yellow summer squash, halved lengthwise and sliced thin

• 2 cups cherry tomatoes, halved

• 1/2 cup shredded carrot

• 2 cloves garlic, minced

• 1/2 tsp. ground black pepper

• Salt to taste

• Lemon wedges

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally until firm, about 11 minutes.

Meanwhile, heat oil in an extra-large skillet over medium-high heat. Add onion; cook until softened, two to three minutes. Add asparagus, mushrooms and squash; cook until tender. Add tomatoes, carrot, garlic, oregano, black pepper, salt and red pepper flakes; cook until tomatoes begin to soften, about one minute.

Drain penne, reserving 1 cup of pasta water. Stir into vegetable mixture along with pasta water if needed and 1/4 cup of Romano cheese. Top with remaining Romano cheese and serve with lemon wedges for the adults. Serves 6.

The Holy Season of Lent is a time when folks may be looking for tasty, easy-to-prepare meatless meals. Over the years, The Monitor’s freelance writer Lois Rogers has created a library of meals in her Keeping the Feast column. Check out all of her recipes at: TrentonMonitor.com/Keeping-the-Feast!

Pasta Primavera with mushrooms, asparagus, squash and tomatoes

This pasta dish was concocted by a good friend who saw it as a way to get as many vegetables as possible into the mouths of her children – who didn’t always enjoy their “greens.” She found the onion added a lovely amount of sweetness to the dish, and the cherry tomatoes were especially appealing to younger diners.

Any shape of pasta can be used, but small pasta – such as penne or bow ties – is preferable. Varying the vegetables according to the tastes of children is certainly OK!