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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

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  • 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.

  • 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.

  • Roast vegetables in preheated oven until tender, about 15 minutes.

  • 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.

Nutrition Facts

406 calories; 15.4 g total fat; 15 mg cholesterol; 252 mg sodium. 54.4 g carbohydrates; 13.6 g protein; Full Nutrition

Reviews (417)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/10/2006
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! Read More
(144)

Most helpful critical review

Rating: 3 stars
02/19/2009
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. Read More
(225)
590 Ratings
  • 5 star values: 384
  • 4 star values: 153
  • 3 star values: 42
  • 2 star values: 8
  • 1 star values: 3
Rating: 5 stars
05/10/2006
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! Read More
(144)
Rating: 3 stars
02/18/2009
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. Read More
(225)
Rating: 5 stars
05/10/2006
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! Read More
(144)
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Rating: 5 stars
12/23/2006
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. Read More
(96)
Rating: 5 stars
12/04/2006
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 it. I didn't have zucchini or green beans so I doubled the squash and asparagus. I used Gemelli pasta--the little spirals and they worked great. For a recipe with so many ingredients it ended up being really easy. The lemon and balsalmic flavors really made this dish perfect. Even great as leftovers! Great date meal especially for vegetarians (my boyfriend's only complaint was no protein). I will definitely make this again and bring it to my next pot luck! Read More
(46)
Rating: 5 stars
07/31/2005
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 roasting the veggies. I cooked the carrot which I had preshredded stuff with the onion and garlic on the stovetop. I left out the butter and used vegetable stock to saute the onion mixture. I served this with whole wheat pasta and used freshly grated Romano cheese. Wonderful light and tasty! This is going into permanent dinner rotation. Read More
(46)
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Rating: 5 stars
09/30/2006
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. Read More
(45)
Rating: 5 stars
02/02/2011
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. Read More
(34)
Rating: 5 stars
02/26/2007
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 and it goes great with anything. I had to roast the veggies for about 20 mins because it took longer for the cauliflower. I also only had linguine on hand but I followed the instructions for penne and it was still great. The balsamic vinegar added a touch of sweetness to the pasta and it was amazing! I will definitely be making this again. Read More
(29)
Rating: 5 stars
06/19/2007
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 instead of linguine. I found that I needed to use extra olive oil though. Maybe it was b/c of using the different pasta. Great recipe! My 4.5 year old even ate it! Read More
(25)