Preheat oven to 230 degrees C. Line a baking tray with aluminium foil.
Bring a large pot of lightly salted water to a boil. Add penne and cook for 10 to 12 minutes or until al dente; drain.
In a bowl toss squash, zucchini, carrot, red capsicum, tomatoes, green beans and asparagus with 2 tablespoons olive oil, salt, pepper, lemon juice and Italian seasoning. Arrange vegetables on the baking tray and roast 15 minutes in the preheated oven until tender.
Heat remaining olive oil and butter in a large frypan. Stir in the onion and garlic and cook until tender. Mix in cooked pasta, lemon zest, basil, parsley and balsamic vinegar. Gently toss and cook until heated through. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese to serve.
wonderful recipe! I was looking for pasta primavera, but everything I found had creamy sauces, and not many vegetables, and forgot about spices - except this one! Easy to follow instructions, and tailor to taste. I used linguini and omitted zuchinni, due to personal preferences. I especially loved the lemon kicker! - 04 Jan 2012