No-Cream Pasta Primavera

No-Cream Pasta Primavera

342
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."

Ingredients

1 h {{adjustedServings}} servings 406 cals
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Nutrition

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  • 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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Directions

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  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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Reviews

342
  1. 483 Ratings

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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...