No-Cream Pasta Primavera

No-Cream Pasta Primavera

314 Reviews 26 Pics
  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
Recipe by  amanda1432

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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 (314)

Rate This Recipe
naples34102
177

naples34102

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 are. I used what I had in the fridge--grape tomatoes, zucchini, red bell pepper, carrots and mushrooms. I sauteed the mushrooms with sliced shallots and fresh minced garlic in olive oil, then stirred in the roasted vegetables and pasta (I used linguine). Couldn't help myself, I had to add extra butter! The fresh basil and parsley, as well as a good Italian seasoning blend, really contribute a lot to this dish. Perfect with our roast chicken dinner.

dworkun
113

dworkun

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 side. I would recommend adding more vegetables - I added about 1 cup of broccoli and 1 yellow pepper. I also added a lot more basil (approximately 1 cup of chopped basil leaves). Great recipe to get you in the mood for spring and summer. Thanks!

SubtleButStrong
75

SubtleButStrong

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 the sauteed onion and garlic to warm them up. To the veggies I added a dash of red pepper flakes which I always do. This is, without a doubt, one of the tastiest dishes I've ever eaten. Yummy.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 406 cal
  • 20%
  • Fat
  • 15.4 g
  • 24%
  • Carbs
  • 54.4 g
  • 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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