“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.” - by amanda1432
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 10 to 12 minutes or until al dente; drain.
- In a bowl, toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the baking sheet, and roast 15 minutes in the preheated oven, until tender.
- Heat remaining olive oil and butter in a large skillet. 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 406 cal
- 20%
- Fat
- 15.4 g
- 24%
- Carbs
- 54.4 g
- 18%
Based on a 2,000 calorie diet
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Reviews (273)
Rate This Recipe
"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. ..." See moreI 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
"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..." See more 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
"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 sau..." See moreteed 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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