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My review
No-Cream Pasta Primavera
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
1 h servings 406 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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 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
Per Serving: 406 calories; 15.4 g fat; 54.4 g carbohydrates; 13.6 g protein; 15 mg cholesterol; 252 mg sodium. Full nutrition
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Reviews
Read all reviews 389546 Ratings
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Most helpful positive review
5/10/2006
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 sid...
Most helpful critical review
2/13/2009
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...
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2/13/2009
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...
5/10/2006
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 sid...
4/28/2006
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 t...
7/31/2005
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 roastin...
12/4/2006
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 i...
9/30/2006
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.
2/1/2011
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.
2/26/2007
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 ...
6/19/2007
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...