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No-Cream Pasta Primavera

4

0 min

No-Cream Pasta Primavera

No-Cream Pasta Primavera Photo 1

Time

0 min

Serving

6 persons

Calories

406

Rating

4.00★ (601)

Cuisine

Italian
Author: Victoria Buriak
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.

Ingredients

  • penne pasta: 1 pack (12 ounce pack)
  • yellow squash: 1 piece (chopped)
  • zucchini: 1 piece (chopped)
  • carrot: 1 piece (cut into matchsticks)
  • red bell peppers: 0.5 piece (cut into matchsticks)
  • pint grape tomatoes: 0.5 piece
  • green beans, trimmed and cut into 1 inch pieces: 1 cup (fresh)
  • spears asparagus, trimmed and cut into 1 inch pieces: 5 piece
  • olive oil: 0.25 cup (divided)
  • italian seasoning: 1 Tbsp
  • lemon juice: 0.5 Tbsp
  • salt: 0.25 tsp
  • coarsely ground black pepper: 0.25 tsp
  • butter: 1 Tbsp
  • yellow onion: 0.25 piece (sliced)
  • garlic: 2 clove (sliced)
  • lemon zest: 2 tsp
  • Fresh Basil Leaves: 0.33333 cup (chopped)
  • fresh parsley: 0.33333 cup (chopped)
  • balsamic vinegar: 3 Tbsp
  • Romano cheese: 0.5 cup (grated)

Metric Conversion

Stages of cooking

No-Cream Pasta Primavera Photo 21
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No-Cream Pasta Primavera Photo 6 5
  1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
    No-Cream Pasta Primavera Photo 2
  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.
    No-Cream Pasta Primavera Photo 3
  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.
    No-Cream Pasta Primavera Photo 4
  4. Roast vegetables in preheated oven until tender, about 15 minutes.
    No-Cream Pasta Primavera Photo 5
  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.
    No-Cream Pasta Primavera Photo 6

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