No-Cream Pasta Primavera


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.

Prep Time:
25 mins
Cook Time:
35 mins
Total Time:
1 hrs


  • 1 (12 ounce) package penne pasta

  • 1 yellow squash, chopped

  • 1 zucchini, chopped

  • 1 carrot, cut into matchsticks

  • ½ red bell peppers, cut into matchsticks

  • ½ pint grape tomatoes

  • 1 cup fresh green beans, trimmed and cut into 1 inch pieces

  • 5 spears asparagus, trimmed and cut into 1 inch pieces

  • ¼ cup olive oil, divided

  • 1 tablespoon Italian seasoning

  • ½ tablespoon lemon juice

  • ¼ teaspoon salt

  • ¼ teaspoon coarsely ground black pepper

  • 1 tablespoon butter

  • ¼ large yellow onion, thinly sliced

  • 2 cloves garlic, thinly sliced

  • 2 teaspoons lemon zest

  • cup chopped fresh basil leaves

  • cup chopped fresh parsley

  • 3 tablespoons balsamic vinegar

  • ½ cup grated Romano cheese


  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.

    Editor's Note:

    Please note differences in ingredient amounts and total time when following the magazine version of this recipe.

Nutrition Facts (per serving)

406 Calories
15g Fat
54g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 406
% Daily Value *
Total Fat 15g 20%
Saturated Fat 5g 23%
Cholesterol 15mg 5%
Sodium 252mg 11%
Total Carbohydrate 54g 20%
Dietary Fiber 6g 21%
Total Sugars 4g
Protein 14g
Vitamin C 38mg 188%
Calcium 171mg 13%
Iron 4mg 20%
Potassium 467mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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