Roasted Vegetable Pasta Primavera with Lemon-Wine Sauce

Recipe - Welcome

Servings4

Cook Time25 Minutes

Calories389

Ingredients

2 lemons, thinly sliced

1 cup mushrooms, quartered

2 shallots, peeled and sliced

2 cups fresh spinach

4 artichoke hearts, drained and quartered

2 Tbs julienned sun-dried tomatoes, drained or reconstituted

2 cloves garlic, minced

1/4 cup white wine

2 Tbs extra virgin olive oil

2 tsp dried basil

2 tsp oregano

1/2 tsp salt

1/4 tsp cracked black pepper

8 oz fettuccine, uncooked

1/2 cup grated parmesan cheese, plus more for garnish

Directions

Preheat oven to 400° F. In a 9 x 13 baking dish, layer lemon slices across bottom of dish. On top of lemons, place mushrooms, shallots, spinach, artichokes, tomatoes and garlic. Drizzle wine and olive oil over vegetables. Sprinkle herbs, salt and pepper over veggies. Cook for 20 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and reserve 1/2 cup pasta water. Return pasta to the pot with 1/2 cup pasta water. Remove vegetables from oven; discard lemon slices. Add roasted vegetables and all pan drippings to the pot. Add cheese; toss to combine. Pour into large serving bowl. Garnish with more parmesan and cracked black pepper.
Time-Saving Tips: Chop vegetables ahead of time. Precook pasta, and reheat in simmering water for 5 minutes.

Nutritional Information

Calories: 389, Fat: 12 g (3 g Saturated Fat), Cholesterol: 51 mg, Sodium: 639 mg, Carbohydrates: 57 g, Fiber: 11 g, Protein: 18 g.

0 minutes

Prep Time

25 minutes

Cook Time

Servings

389

Calories

Shop Ingredients

Makes 4 servings

2 lemons, thinly sliced

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1 cup mushrooms, quartered

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2 shallots, peeled and sliced

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2 cups fresh spinach

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4 artichoke hearts, drained and quartered

Not Available

2 Tbs julienned sun-dried tomatoes, drained or reconstituted

Not Available

2 cloves garlic, minced

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1/4 cup white wine

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2 Tbs extra virgin olive oil

Not Available

2 tsp dried basil

Not Available

2 tsp oregano

Not Available

1/2 tsp salt

Not Available

1/4 tsp cracked black pepper

Not Available

8 oz fettuccine, uncooked

Not Available

1/2 cup grated parmesan cheese, plus more for garnish

Not Available

Nutritional Information

Calories: 389, Fat: 12 g (3 g Saturated Fat), Cholesterol: 51 mg, Sodium: 639 mg, Carbohydrates: 57 g, Fiber: 11 g, Protein: 18 g.

Directions

Preheat oven to 400° F. In a 9 x 13 baking dish, layer lemon slices across bottom of dish. On top of lemons, place mushrooms, shallots, spinach, artichokes, tomatoes and garlic. Drizzle wine and olive oil over vegetables. Sprinkle herbs, salt and pepper over veggies. Cook for 20 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and reserve 1/2 cup pasta water. Return pasta to the pot with 1/2 cup pasta water. Remove vegetables from oven; discard lemon slices. Add roasted vegetables and all pan drippings to the pot. Add cheese; toss to combine. Pour into large serving bowl. Garnish with more parmesan and cracked black pepper.
Time-Saving Tips: Chop vegetables ahead of time. Precook pasta, and reheat in simmering water for 5 minutes.