No-Cream Pasta Primavera

No-Cream Pasta Primavera

amanda1432 31

"Spring veggies benefit from a quick roasting in olive oil and herbs before being tossed with penne. No cream here, just the fresh flavors of olive oil, balsamic vinegar, and lemon. A beautiful dish."


1 h servings 406 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 406 kcal
  • 20%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 54.4g
  • 18%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 252 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  2. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until tender yet firm to the bite, 10 to 12 minutes; drain.
  3. Toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus together in a bowl with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the lined baking sheet.
  4. Roast vegetables in preheated oven until tender, about 15 minutes.
  5. Heat remaining olive oil and butter in a large skillet. Cook onion and garlic in hot oil until tender, 5 to 7 minutes. Mix cooked pasta, lemon zest, basil, parsley, and balsamic vinegar into the onion mixture. Gently toss and cook until heated through, 3 to 5 minutes. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese.
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  1. 488 Ratings


Three stars as written, calling for balsamic vinegar, four stars leaving it out. Pasta primavera implies that fresh, spring vegetables are used--it doesn't really matter, specifically, what they...

I really enjoyed this recipe! It was the perfect recipe for a recent dinner party where one of the guests was on a vegan fast. I substituted margarine for butter and served the cheese on the sid...

This was extraordinarily good! I didn't have zucchini or asparagus so I just used more yellow squash, and didn't have fresh tomatoes so I used a can of diced-then-drained which I added last to t...

YUM! This is awesome. I was looking for a relatively healthy main dish and found this recipe. Who knew it would also taste so good! I forgot to top it with cheese at the end, and I didn't miss i...

Just delicious!! I used 3 yellow crookneck,2 pale green patti pan, 3 zucchini,1 eggplant, a whole pint of grape tomatoes, red pepper flakes and reduced the olive oil to 1 tablespoon when roastin...

Excellent! Very versatile. You could pretty much add any kind of veggies you want. A little of this a little of that. I didn't bother measuring anything. Will be making again.

This is a great easy dinner option at our house. We make it quite frequently. It also helps clean out the fridge of various veggies that need to be used.

This was very easy to make although I did use the vegetables that I had on hand. I used broccoli, cauliflower and bell peppers and topped it with cilantro and roasted it. I really like cilantro ...

I really enjoyed this. As with others, I used what was in the kitchen. In fact, I thawed some frozen veggies, squeezed out excess water then roasted as directed. I also used whole wheat pasta...