Penne with Shrimp, Roasted Asparagus & Zucchini

First, marinade the shrimp:
• 1 lb. shrimp, peeled, deveined and tails removed
• zest of half a lemon
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh basil, chopped
• 1 tbsp. minced garlic
• 2 tbsp olive oil
• Salt and pepper

Combine all above ingredients in a large zip lock bag and marinate in the refrigerator for 2 hours.

• 1 yellow onion, cut into chunks
• 2 zucchinis, cut into thin spears
• 1 bunch of asparagus spears, ends removed and cut into 1” piecess
• 1 box 13.25 oz. box Dreamfields Penne Rigate
• 2 tbsp. minced garlic
• 2 tbsp butter, melted
• Juice of one lemon
• 2 tsp olive oil, divided, plus more for drizzling
• Sea salt and fresh cracked pepper, to taste
• 1/2 cup Parmesan cheese, shredded
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped

Preheat the oven to 400 degrees.

Heat 1 tsp of olive oil in a large skillet over medium heat; add the onion and sauté for 15-20 minutes or until caramelized and tender.

Meanwhile, coat a baking sheet with cooking spray. Lay the zucchini and asparagus out, drizzle with olive oil and season with salt and pepper. Roast in the oven for about 10 minutes or until tender. Cook the pasta according to the package directions. In a small bowl, mix the garlic, lemon juice, melted butter, 1 tsp olive oil, salt and fresh cracked pepper.

Add the shrimp to the onions and cook for 3-4 minutes or until shrimp are cooked through.

In the pot that you cooked the pasta in combine the pasta, shrimp and onions, roasted vegetables and the garlic lemon butter sauce. Toss with the parmesan, parsley and basil; mix thoroughly, taste and re-season if necessary.

Enjoy!