Penne and Vegetables With Lemon Dressing
- Course: Main Course
- Features: Meatless, Fast, Healthy, Kid-Friendly
Summary:
Colorful and easy to put together, this vegetarian dish can be dinner at night and a lunchbox entree the next day. For heartier appetites, add beans, diced chicken or whatever leftover roasted meat you have on hand.
MAKE AHEAD: The dish can be refrigerated for up to 3 days. For best flavor, bring to room temperature before serving.
6 servings
Ingredients:
For the pasta- 1 cup fresh or frozen/defrosted corn kernels
- 2 cups cherry tomatoes, cut into quarters
- 1 red bell pepper, stemmed, seeded and cut into thin slices
- 1 medium zucchini, trimmed (not peeled) and cut into 1/2-inch dice
- 1 medium yellow squash, trimmed (not peeled) and cut into 1/2-inch dice
- 1 medium eggplant, trimmed (not peeled) and cut into 1/2-inch dice
- 1/4 cup olive oil
- Salt
- Freshly ground black pepper
- 1 pound whole-wheat dried mezze penne pasta, cooked and cooled
- 1/2 cup freshly grated Parmesan cheese, for garnish
- Finely grated zest and freshly squeezed juice of 2 lemons (at least 2 teaspoons zest and 1/3 to 1/2 cup juice)
- 2 cloves garlic, minced
- 1 shallot, minced
- 1/4 cup olive oil
- 1 tablespoon finely chopped parsley
- Salt
- Freshly ground black pepper
Directions:
For the pasta: Preheat the oven to 350 degrees.
Arrange the vegetables on a rimmed baking sheet; drizzle with the oil, season with salt and pepper to taste and toss to coat evenly. Bake for about 10 minutes; the vegetables should be slightly softened. Transfer to a large serving bowl and cool to room temperature.
Meanwhile, make the dressing: Whisk together the lemon zest and juice, garlic, shallot, oil and parsley in a liquid measuring cup until emulsified. Season with salt and pepper to taste.
To assemble, add the cooked pasta to the vegetables, then pour the dressing over. Toss to incorporate. Sprinkle with the Parmesan and serve.
Recipe Source:
From Cristeta Comerford, White House executive chef.
E-mail the Food Section with recipe questions.
(Tracy A. Woodward/The Washington Post)
