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.
Provided by amanda1432
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 21
Steps:
- 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 : Calories 406 calories, Carbohydrate 54.4 g, Cholesterol 15.4 mg, Fat 15.4 g, Fiber 5.9 g, Protein 13.6 g, SaturatedFat 4.5 g, Sodium 251.8 mg, Sugar 4.4 g
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Mohib Amin
[email protected]This was the best pasta primavera I've ever had. The sauce was so creamy and flavorful, and the vegetables were perfectly cooked.
Giani Simmons
[email protected]This recipe is a keeper. It's easy to make and it's always a crowd-pleaser.
Ali Asd
[email protected]I've made this dish several times and it's always a hit. It's a great way to get my kids to eat their vegetables.
Bongiwe Mazongolo
[email protected]This dish is perfect for a quick and easy weeknight meal. It's also a great way to use up leftover vegetables.
Sara Williams
[email protected]I'm not a vegetarian, but I really enjoyed this dish. The vegetables were so flavorful and the sauce was creamy and delicious.
Iyobosa Success
[email protected]This dish is a great starting point for creating your own pasta primavera recipe. I added some grilled chicken and a bit of spice to make it my own.
John Shady Empire
[email protected]I would make this dish again, but I would make a few changes. I would use less oil and I would cook the vegetables for a shorter amount of time.
CPR MC
[email protected]This dish was good, but not great. The sauce was a bit too heavy for my taste.
Hridoy Ctg
[email protected]This recipe was a disaster. The sauce was too thin and the vegetables were mushy.
Tariku Tirago
[email protected]I thought this dish was just okay. The sauce was a bit bland and the vegetables were a bit overcooked.
BMGAJLJ Yoo
[email protected]This is a really good recipe. The sauce is creamy and flavorful, and the vegetables are cooked perfectly. I would definitely recommend this recipe.
Louise Mcintosh
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved it and asked for the recipe.
Brocken Skull
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the pasta and vegetables, and they didn't even realize they were eating healthy.
Randi Lucas
[email protected]I was a bit skeptical about making pasta without cream, but this dish proved me wrong. It was delicious! The sauce was light and flavorful, and the vegetables were cooked perfectly.
Ganesh Thapa
[email protected]I've made this dish several times now and it's always a hit. The sauce is so creamy and flavorful, and the vegetables are perfectly cooked.
Tj Rohn
[email protected]This pasta dish was so easy to make and packed with flavor. I loved the addition of the asparagus and sun-dried tomatoes.