No-Cream Pasta Primavera

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.

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!

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.

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!

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.

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.

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.

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.

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!

Is there a rating for a dish that had to be tossed. DH and DS (who normally will eat anything) flatly refused to eat this. I am so disappointed.

I added a few ingredients to make it a bigger batch. I added pea pods, spinach, brocolli and mushrooms. I separated it in several containers and used it at different meals. I took it to work and had it for lunch, added a little feta and ate it cold. Delish! I heated it up and added chicken, and on a different night had it as a side with grilled fish. A great healthy base that can be made into several meals. I love anything that can be made in bulk to have on hand when you don't feel like cooking. Will definitely be making again!

Surprisingly good! I'm cooking for my Vegan father in law this week and I have to addmit that we both loved this. Just as good cold as it is hot. I also left out the balsamic vinegar but will try it the next time just to be sure.

I absolutely love this recipe! I've made it for my family a couple times now and everyone has about three servings each. The balsamic vinegar gives it a different but tangy twist. Don't worry about cooking the pasta ahead because it will get reheated when it's mixed into the pan with the balsamic dressing. I wouldn't change a thing!

Great dish! Had no butter left, was baking all weekend...still came out great (and healthier!). Added some parboiled-then-roasted broccoli and left out the balsamic, nice lemony flavor without overpowering. I will make this again!

This tasted really good. I left out the butter & Romano cheese, and added cooked garbanzo beans. It was a wonderful vegan main course. We plan to make it often.

just as healthy with a red sauce and you can cut back on the olive oil!! just go super heavy on the herbs and use fresh tomatoes.

I just made this dish for me and my husband who is a meat lover. The dish is very filling with all the fresh vegetables, he didn't even notice that meat is missing on tonight's supper.

Searching for a light, bright, flavorful dish? You have found it! Delicious! Nice mix of lemon & basil flavors. Used all fresh veges, doubled the green beans (these were thin & looked to be French) because I couldn't find asparagus. Used 1 Tbs instead of 2 of balsamic vinegar & added more lemon juice. Veges roasted faster than the suggested time so check early. The Romano cheese was the perfect topping. Use at least a 12" skillet, it makes a lot.

I loved this one! It is so refreshing to eat a dish with fresh vegetables. I had never had pasta primavera with a creme-like sauce and now, I don't think I will again. I'm holding on to this wonderful recipe although I might tone down the lemon juice a bit for next time, as my husband was puckering just a tad. :-D

I give three stars as written. Even though it was flavorful, I found it to be much too dry. I modified by adding 1/2 cup chicken broth and 1/2 cup white wine to the onions and garlic, bring to a boil for about 2 minutes, then adding the lemon zest, vinegar and herbs, along with 2 tablespoons of butter. This made a nice sauce for the pasta.

By far, one of THE BEST recipes I've ever made. My husband always asks me for this dish! We use whatever veggies we happen to have, and it never comes out exactly the same way twice. You can even add chicken for protein, if desired. Also, pretty much any pasta will work. For added benefit, use whole wheat or whole grain. We also sometimes throw in flax seeds and sliced almonds for another nutritional boost! Look for low-fat feta cheese and balsamic vinaigrette if you need to watch fat and/or sodium counts. No matter the changes, this is one terrific dish!

Very flexible recipe- I made so many substitutions that I'm not sure I should really review this- but it tasted great and was easy. (I added a ton of cheese and left out half the veggies, I didn't have them).

Excellent recipe - really loved the fact that the veggies are roasted separately! I used broccoli, asparagus, cauliflower, tomatoes, mushrooms and spanish onions - served over whole wheat linguine....scrumptious!

I left out the green beans and the fresh herbs (because I didn't have them), and put the garlic in with the veggies because hubby can't eat onions. Love the recipe, especially roasting the veggies in the oven. Found a white balsamic vinegar at Trader Joe's that kept the color of the veggies.

I didn't have the squash, tomatoes or zucchini and I subbed frozen peas for the green beans but it was still very good. I threw in some leftover feta cheese as well. Double the sauce portion. Yum!

Wonderful meal full of fresh summer vegetables! I roasted the onions and garlic with the other vegetables to save on clean-up. I also added some leftover fresh mozzarella and chickpeas for a little more protein. Beautiful presentation and tons of flavor!

This was EXCELLENT. I couldn't find yellow squash, so I used sweet potatoes, which were actually really good in this! The lemon zest and balsamic vinegar combine to create a light but citrusy-sweet flavor. This will be regular in our family's menu rotation!

wow! what a lovely way to celebrate spring's return. this was delicious and made my veggie hungry husband purr! my only change was to added mushrooms (cooked with onions) and artichoke hearts (roasted with other veggies) to the basic recipe. we will be enjoying these wonderful fresh flavors often!

Fantastic! A really great recipe to use fresh summer produce from the farmer's market. I used mushrooms in place of the red pepper, and used quartered baby carrots. I also used double the green beans, and asparagus and added extra cheese. Came out perfect! Tastes even better the next day.

Added shrimp and a tiny pinch of dried cayenne peppers and loved it. It's the dead of winter so I used basil I froze last summer in ice cube trays filled with olive oil. A taste of freshness on a cold winter night.

This was really good, thanks! I used slightly different vegetables based on what I had on hand and whole wheat pasta. The balsamic/zesty flavor mixed with the grilled taste of roasted veggies was perfect. Don't leave out the lemon zest; it really adds to the flavor. But I did skip the cheese as hubby doesn't care for it.

Excellent way to use those fresh summer veggies. Too bad it heats up the kitchen so much on those hot summer days roasting those veggies! Changes: no asparagus, 2 extra cloves garlic, no lemon zest, added some browned sausage, and used 1/2 the pasta because it makes sooo much and I wanted it healthier and veggie heavy.

Next time will try without balsamic and maybe extra squirt of lemon juice at table. Saved a little pasta water and added in when tossing together for extra moisture.

Love this! It's great for using up veggies or a light summery meal. I look forward to Farmer's Market season so I can enjoy the great flavors that come out in this pasta. I've made different variations with different veggies, depending on what I have on hand and it is always delish and super easy!

This was delicious, and super simple to make! I had rotini on hand so I used that, parmesean cheeese instead of romano and then added one chicken breast - which I diced into small bites - and threw it in with the garlic, butter, and olive oil at the end. It gave the chicken an amazing infused flavor. I think next time I'll add a second chicken breast, because I didn't realize how much this recipe actually makes. I didn't have fresh green beans, so I just upped the asparagus. Next time I might also slice the grape tomatoes in half before roasting and up the balsamic to 4 tablespoons (love balsamic!). This is a fantastic, easy recipe that even I couldn't screw up with substitutions! Great way to get lots of veggies into your diet :)

5 stars changing the vinegar to red wine vinegar!

Leave out the vinegar!!! Otherwise, a FANTASTIC recipe! YUM!

Delicious!!!! It was a lot of work cutting everything up but it was worth it. My husband LOVED it and suggested serving it when we have guests over.

Loved this healthy dish. I used whole wheat penne and because my husband won't eat a veggie-only dinner, I sauteed Cajun Chicken Sausage in some dry sherry along with the onions and garlic. I also used fresh Parmesan/Reggiano and added it to the pasta as well as on top. Delish!

I enjoyed this meal for a quick and healthy dinner on a weeknight, my family wasn't much a fan of it because it has no meat, but anything made with fresh vegies is a win in my book.

I thought this was very plain and didn't have much flavor. I didn't have asparagus so I used additional zucchini. Everything else was the same. In an effort to give it some more flavor and make it tolerable (because it made A LOT), I added a can of small white beans, a can of diced tomatoes, and Italian-style dried seasoning. A little better, but I won't be making this again.

Five stars! The flavor in this dish is amazing. I did not use pasta, instead I topped jasmine rice with the finished veggies. I only used 1 tbsp. balsamic vinegar. Left out the yellow squash and used one whole red bell pepper. Used one bunch of cherry tomatoes cut in half. Delicious with some fresh grated parmesan cheese on top.

We love this recipe and all of the wonderful flavors. It's easy to make, versatile, and everyone loves it!

Not bad. Since I already had quite a few of the veggies called for handy, I decided to give this a try. While I enjoyed this, my husband didn't. Having said this, I do think this would have been MUCH better without the balsamic (and I even used a good quality one). The balsamic added a sweetness that just doesn't belong, IMHO. It also turned my pasta an ugly brownish color, so much so that my hubs asked if it was the whole grain variety.... Other than cutting back on the balsamic (or omitting altogether), my only other suggestion is to sub crumbled feta or goat cheese for grated Romano. Either would add an awesome flavor punch and pair beautifully with the bounty of earthy roasted veggies. All in all, this was good, but not exactly what I was expecting or hoping for. If for nothing else, I at least got a few day's worth of veggies in my diet. :) Thanks Amanda!

Love this recipe! I have made it several times using different vegetables. My favorite combination is yellow squash, zucchini and tomatoes. I added cauliflower and liked it as well. This dish is so fresh tasting. It has become one of my favorite pasta dishes.

SO GOOD!!!! I did only 2 tbs of balsamic cause that's all I had, but I think it was enough. I had to use cherry tomatoes instead of grape and I'm not a fan of Romano so I did Parmesan instead. This is a great way to get tons of veggies! Thanks!

I feel like I did something wrong, because I definitely would NOT rate this 5 stars and it has already gotten such great ratings. It just was not my cup of tea. It was very vinegary and the pasta was actually purple - not very pretty looking. It was a LOT of prep to end up being disappointed, so I probably wouldn't make again. My husband and son did seem to enjoy though. We're having again tonight since it made so much.

not bad for a vege pasta but would have liked more flavor

Very good. Used an 8oz. package of penne and substituted one large roma tomato for the grape tomatoes.

Exceptional...and easy! Didn't have any asparagus, but threw some fresh spinich in just before serving. The balsamic vinegar really added wonderful flavor!

This is delicious!!! I didn't change much, except I left out the green beans and instead added some broccoli and cauliflower due to personal taste, and based on some other suggestions, I cut back on the balsamic vinegar to two Tbsp.--I figured I could add more to taste if needed because I always taste before I plate anyway. I did splash just a little more olive oil into it at the end since I thought it was just a touch dry. And I kept everything else exactly as written. It was absolutely delicious!!! I cannot wait to make this again. Four teenage girls and my 8 year old wiped out the bowl (yes I got to have some!) and would have had more had there been more to be had! Make this dish, you will not regret it!! I did saute 1/2 lb shrimp in olive oil and about 1/2 tsp of the italian seasoning and added it, but it was only on top--had no bearing on the taste of the dish with or without it (but it was a nice addition!) Oh--one more note--it's 85 degrees out and despite some other suggestions I still chose to make the veggies in the oven for two reasons--I figured it was easier to be at oven and stove rather than running back and forth, and also I do feel that roasted veggies taste different than grilled and also stay firmer longer (I didn't want soggy veggies). I really loved the taste of the roasting in this dish.

Tasty, easy to modify, simple to make despite the long list of ingredients. Used low-carb pasta and chopped cooked chicken to make this a bit more protein laden. Great flavors, healthy. Thanks!

Didn't need that much oil, and I used dried spices.

The family loved it-a nice change from the ordinay.

This recipe is terrific - and so easy to throw in any our favorite vegatables. My family loves it! And it's great cold the next day.

loved it-- added 1/4c chicken broth to pasta before adding roasted vegetables--- will make again

Everyone in my family liked this. I did not have any lemon zest, so I increased the lemon juice to 1 tbsp. It still came out well.

Absolutely delicious!! Threw in whatever veggies I had! I left out the lemon because I didn't have any. I will make this again.

This was wonderful and light for Easter brunch. I would reduce the cook time on the veggies a little because they were pretty limp, but the flavors made up for anything lacking in texture.

Balsamic and lemon.... we didn't care for the two flavors together.

This was great! Because my boyfriend won't go for anything w/out meat (much to my dismay),I added 2 mild italian sausages and a small chicken breast. It was fabulous! Contrary to what a few other reviewers said, I thought the prep was not bad at all. Sure, it took a little time, but not too much. It's an easy recipe.

This recipe came out GREAT! I doubled it for 12 people and I added some chicken to it. I also replaced half of the tomatoes with broccoli because one of my guests love broccoli. Very simple to make and the flavors blended very well together.

I grilled my veggies and then added them to the pasta. I loved that this had no cream and was a light summer meal. Thank you for a great recipe!

I made this primavera for my sister when she came to town. Delicious! I used yellow squash, peppers, green beans, asparagus and mushrooms, quartered. Not only was it very tasty and light, but it looked pretty. I served it with a spinach, feta, red onion salad with raspberry vinaigrette. Looking forward to making the dinner again.

I can't stay away from this recipe. I finally saved time and dirty dishes by adding the onions and garlic directly to the rest of the vegetables and roast together. I toss everything together in the same large bowl at the end. I've only made it with beans once and decided I prefer it without them. The key to roasted veges vs. steamed is to give them plenty of space on the baking dishes. I use quite a lot of baking dishes, but the flavor is much better than when crowded (and takes less time). I use the rind of a whole small lemon, but I don't bother with the juice, which doesn't really make it to the oven anyway. The balsamic is key to the flavor.

This dish is ok, flavor is flat. Grated parm and some seasoning helped a bit. Will use again as a starting point, but definitely will add additional herbs or spices.

I am not a balsamic fan, but this was great. I used vegan margerine to meet the vegan diet needs in our house. For the meaty eaters, I used the same seasonings this recipe calls for as a rub for chicken breasts and pan-seared those in EVOO. Cut the chicken up and serve mixed with the primavera for a heavier, more protein rich version. I did increase the spices, and sub'd broccoli for the tomato (based on what I had on hand). This was great, thanks for sharing!

I was looking for a great way to use the veggies in my garden & CSA box so I omitted the green beans & asparagus and doubled the other veggies. I also added extra garlic, onions, salt, & balsamic because we love those flavors. Fantastic recipe! Will make again.

I read the majority of the reviews and was impressed with how much everyone enjoyed this recipe. I like trying recipes with vegetables and pasta with little or no sauce. I must say, this recipe does not disappoint. I doubled the amount of vegetables and kept the pasta the same and it was super. I made this once with and once without the balsamic vinegar and both versions were superb with no negative comments from those who enjoyed the meal. I plan on taking this to church tonight to feed the music committee and another batch to feed incoming college students.

Wow! This is a basic blueprint for a very flexible recipe. I use whatever vegetables I have on hand or are in season - I especially love broccoli and sweet onions. I also sprinkle with a few toasted pine nuts to send this over the top. Very family friendly vegetarian dish, as well.

Fresh, healthy and easy to make. My family and I are trying to cut back on fats and this recipe was perfect. I loved it as it, but you could easily change the veggies for a different taste. Thank you for offering this healthy alternative.

I thought this was pretty good. I made the recipe exactly as directed.A downfall would be that it was time consuming to chop all the veggies. It was also expensive to buy all the ingredients since I do not have a garden. My kids tried but did not like. My husband and I liked the flavor but will probably not make again.

If you are used to cutting ingredients to make healthy meals, this may work. However, there is little flavor in this dish.

This is a good dish, reminds you a little of a ratatouille, just more vegtables but I don't care to make it again.

Everyone liked this - even my 6 year olds. I added shrimp to it and put some feta on the adults' dishes. We loved it. Alot of prep work but all the ingredients are pretty much always on hand so it's convenient. Yummy!

This is a fantastic recipe. Easy to make with a beautiful presentation. I skipped the lemon rind and the lemon juice because I didn't have them, and I substituted cilantro for parsley (didn't have parsley either). I know cilantro isn't typical Italian but it turned out great. I imagine you could pretty much use whatever you have in the house and this recipe would work.

This is an okay pasta. Easy to make and will surely please my vegetarian friends. Next time will make it with less oil.

I really like balsamic in salad but for some reason with the pasta wasn't my kind of dish, tho it was still good blend of flavors overall.

I LOVED this recipe. I didn't have asparagus or green beans, so I just omitted it and upped the other veggies. I like that this recipe lends itself easily to that flexibility. Sooo good. I'm not a big fan of cream sauces, which tend to be so heavy. I added a little bit more vinegar than called for (because I looooove balsalmic vinegar). Quick, easy, healthy, filling, and DELICIOUS... Could you want any more from any recipe??

I followed this recipe exactly and it was a big disappointment. I think that maybe if the seasonings had been added to the veggies as they were roasting it would have tasted better. Not sure. It was just disappointing.

This was just okay. I liked all the veggies in it but for some reason It didn't satisfy my tastebuds like I thought it would. I actually thought that it tasted better the next day after it had sat in the fridge overnight. I liked it as a chilled pasta dish better.

Great recipe! Love the veggies and fresh taste. No meat needed, but you could always add some grilled chicken or shrimp, if you wanted to.

This was fairly good, but it was lacking flavor to us. It was light which is good, but maybe a little too light. I would make it again, but i'd try to flavor it up a little more.

Delicious! A great way to use my CSA share veggies this week! I didn't have any asparagus, but had plenty of summer squash, peppers, carrots, green beans, and tomatoes. I served over whole wheat angel hair pasta. Perfect! The fresh herbs, balsamic vinegar, and lemon juice added the perfect fresh flavor. This was great cold the next day for lunch, too. Thanks for a wonderful recipe!

This was such a wonderful dish!!! I didn't add all the butter or olive oil and it turned out great! i probably only added 2 tsp. of butter and 1-2 Tablespoons of evoo. This is going to be great this summer with all the yummy fresh veggies! I think I'll try eggplant next time. Oh i also grilled chicken and sliced it thin and put in while i was rewarming up the pasta and served with multi-grain french bread. Super yummy thank you!!!

This is fantastic. The flavor is just right. I only made small changes due to what veggies I have and it is always great. I also cook this just a little longer to make sure the veggies are roasted and not wet.

This recipe is four stars without the balsamic vinegar. I love how you can use any vegetables and roast them to perfection. The lemon, butter, and basil are an excellent combination. Simply delicious!

As a vegetarian, I adore this recipe! It combines healthy, hearty veggies with new flavors.

yummy way to use up lots of veggies.

Made this tonight and I think it's one of the best recipes I've found on this site. Substituted broccoli for the asparagus, since we don't like asparagus...and the broccoli has a GREAT flavor when roasted. I also added a bit more balsamic vinegar than it said (an extra tablespoon), but I love balsamic, so it was great! Other than that I stuck to the recipe for the most part. I did stir the veggies a little in the pan after about 15 mins, and roasted them for about 10 more to get them to the doneness I liked, but that timing could vary depending on your oven. Overall, GREAT recipe. I'll be making this over and over again.

This is so good and you can really just add what veggies you have on hand. I used yellow squash, zucchini, roma tomatos, and orange bell pepper. I roasted one tomato and put another one in last. I added chicken as we like a meat in every meal if we can. So So good...and I would say you could probally leave out the noodles if you had enough vegtables if your going really healthy. Going on my monthly rotation!

This was good and healthy, but the flavor is somewhat lacking. I will definitely use this process again for a healthier pasta dish, but I will be changing up the ingredients for the sauce.

I absolutely LOVE this recipe!! This was one of the best recipes I have used. My entire family loved it. Only change was instead of Penne pasta I used my new fave Campanelle and used lime instead of lemon. I will make this again and againf or sure!

I liked this recipe; my husband, a little less so - because he doesn't care for pasta. It took me a while to make, and, to tell the truth, I was expecting the flavor to have more pizzaz. I made the recipe as written except for the following: I used 16 oz. of pasta (because that's the box size I had), 1/2 an onion (because 1/4 of an onion sounded like too little), no parsley (because I had no fresh parsley), 1 large coarsely chopped tomato (because I had no grape tomatoes), and Parmesan cheese (because I had no Romano cheese). The part of this recipe I liked the best was roasting the vegetables in the oven. What a great way to prepare summer veggies - even apart from this recipe!

This was delicious! I used less pasta (half package) and more veggies. I didn't have asparagus or grape tomatoes, so I chopped up a regular tomato and used that. I also roasted the onion with the veggies and threw in some halved mushrooms that needed to be used up. Loved it! Will make this one again and again!

This is very, very tasty and filling. We're dieting, so we wanted something that was low fat and yet satisfied our craving for pasta. As others have said, all the effort is in the prep work of cutting up the veggies, but once you do that, it's a breeze. We added a spinach salad and we were happy, happy! The only thing we omitted was the cherry tomatoes, since I didn't have any.

Very tasty! I added mushrooms and didn't add the carrots and tomatoes. There was so much flavor and the smell while the vegetables were roasting was to die for.

Wonderful! Loved the veggies! Used quinoa pasta so that this dish was gluten free! Great flavor with the lemon on the roasted veggies...balsamic vinegar was a great addition but you have to like how balsamic tastes! If you are not a fan of the balsamic, make without and use it on the side for those who like it.

Mom wanted pasta primavera for her birthday dinner. I never made it before, so I found this recipe. Made exactly as directed, except added broccoli, and omitted the vinegar. Everyone loved it, and every last bite was devoured, no leftovers.