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No-Cream Pasta Primavera

SUBMITTED BY: amanda1432 PHOTO BY: MOLLE888

"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."
RECIPE RATING:
The reviewer gave this recipe 76 stars. This recipe average a 4.6 star rating.
Read Reviews (64)
PREP TIME  25 Min
COOK TIME  35 Min
READY IN  1 Hr

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 (12 ounce) package penne pasta
  • 1 yellow squash, chopped
  • 1 zucchini, chopped
  • 1 carrot, julienned
  • 1/2 red bell pepper, julienned
  • 1/2 pint grape tomatoes
  • 1 cup fresh green beans, trimmed and cut into 1 inch pieces
  • 5 spears asparagus, trimmed and cut into 1 inch pieces
  • 1/4 cup olive oil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1/2 tablespoon lemon juice
  • 1 tablespoon Italian seasoning
  • 1 tablespoon butter
  • 1/4 large yellow onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 2 teaspoons lemon zest
  • 1/3 cup chopped fresh basil leaves
  • 1/3 cup chopped fresh parsley
  • 3 tablespoons balsamic vinegar
  • 1/2 cup grated Romano cheese

DIRECTIONS

  1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  2. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 10 to 12 minutes or until al dente; drain.
  3. In a bowl, toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the baking sheet, and roast 15 minutes in the preheated oven, until tender.
  4. Heat remaining olive oil and butter in a large skillet. Stir in the onion and garlic, and cook until tender. Mix in cooked pasta, lemon zest, basil, parsley, and balsamic vinegar. Gently toss and cook until heated through. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese to serve.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 10, 2006 by dworkun
I really enjoyed this recipe! It was the perfect recipe for a recent dinner party where one of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2006 by SubtleButStrong
This was extraordinarily good! I didn't have zucchini or asparagus so I just used more yellow... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2006 by STEPHIE-JO
Excellent! Very versatile. You could pretty much add any kind of veggies you want. A little... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 25, 2006 by NewYorker
I absolutely love this recipe! I've made it for my family a couple times now and everyone has... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 31, 2005 by LindaT
Just delicious!! I used 3 yellow crookneck,2 pale green patti pan, 3 zucchini,1 eggplant, a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 19, 2007 by rockytopgirl
I really enjoyed this. As with others, I used what was in the kitchen. In fact, I thawed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2007 by Liz
This was very easy to make although I did use the vegetables that I had on hand. I used... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 10, 2006 by Lavmann
Is there a rating for a dish that had to be tossed. DH and DS (who normally will eat... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 4, 2006 by rengin
YUM! This is awesome. I was looking for a relatively healthy main dish and found this recipe.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 19, 2006 by