Johnsonville® Three Cheese Oven-Roasted Pasta Primavera

Johnsonville® Three Cheese Oven-Roasted Pasta Primavera

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"The rich flavor of oven-roasted veggies and sliced chicken sausage are tossed with linguine and topped with grated Parmesan cheese in this fast and delicious one dish meal."
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1 h 5 m servings 452 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 452 kcal
  • 23%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 51.1g
  • 16%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 709 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • Ready In

  1. Preheat oven to 400 degrees F. In a large bowl, combine the zucchini, mushrooms, tomatoes, onion and bell pepper. Add the oil, salt and pepper; toss to coat. Transfer to a greased shallow baking pan. Bake for 30 minutes or until vegetables are tender and lightly browned, stirring occasionally. Sprinkle sausage over vegetables. Bake 5 minutes longer or until sausage is heated through.
  2. Meanwhile, cook linguine according to package directions; drain and place in a large bowl. Add sausage mixture and toss. Sprinkle with Parmesan cheese.


  1. 44 Ratings

Most helpful positive review

I did not use linguine in this dish. Because I wanted to eat this dish with my kids, I used one package of tofu shirataki pasta (low carb "pasta", recommended by Hungry Girl). I also tossed in a...

Most helpful critical review

I thought it was pretty bland and I would add capers if I were to make it again. It was very easy which is always nice though!

I did not use linguine in this dish. Because I wanted to eat this dish with my kids, I used one package of tofu shirataki pasta (low carb "pasta", recommended by Hungry Girl). I also tossed in a...

This dish was AMAZING!! The juices that cook off all your veggies are what makes up the sauce.. It turned out so good. My husband wasn't too keen on the meal as soon as he saw the zucchini and g...

This was DELICIOUS! I added 1 summer squash and used sweet apple chicken sausage. I omitted the pasta and added sliced sweet potato for more nutritional value without losing the heft. I roasted...

This recipe was very flavorful and super easy to make! I did make a few changes. I added a yellow pepper and an extra zucchini. Also added a clove of garlic and fresh parsley to the vegetable m...

This was crazy good! Great way to eat your veggies. The only changes I made were adding more seasonings (1 teaspoon each: Basil, Oregano, Minced Garlic) and I instead used Whole Grain Rotini. S...

This was an extremely tasty dish, and my husband loved it. I followed the recipe exactly, and the type of sausage was a perfect fit, which nicely complimented the roasted vegetables. I intenti...

This was really easy and very flavorful. I changed a few things simply because of what I had on hand. I used smoked sausage, instead of the chicken sausage, and reduced the olive oil to 2T. I...

This dish is the absolute best. I needed something that wouldn't take long to fix after work. This was easy and has wonderful flavor and colors with all the veggies. This recipie is perfect a...

We LOVED it! The changes I made were:: spicy chicken sausage & 1 red pepper & 1 yellow pepper & no cheese (lactose intolerant). It was delicious! Thank you for posting this. :-)

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