• 1 lb. pasta* penne, gluten-free

Roasted Vegetables

• 1 large zucchini squash halved and cut into ¼-inch slices
• 1 large yellow squash halved and cut into ¼-inch slices
• 2 bell peppers thinly sliced and cut into 2-inch pieces
• 1 red onion thinly sliced and cut into 2-inch pieces
• 1 lb. asparagus ends trimmed and cut into 2-inch pieces
• 2 Tbsp. olive oil
• 1 tsp. salt
• ¼ tsp. black pepper
• 1 tsp. Italian seasoning

Lemon Garlic Butter Sauce

• 4 Tbsp. butter* or can use vegan butter
• 1 lemon zest and juice
• 3 cloves garlic crushed
• ¼ - ½ cup reserved pasta water
• ¼ cup basil finely chopped
• ½ cup Parmesan cheese*
• 1 tsp. salt to taste
• 1 cup cherry tomatoes halved