Johnsonville® Three Cheese Oven-Roasted Pasta Primavera Recipe -
Johnsonville(R) Three Cheese Oven-Roasted Pasta Primavera Recipe

Johnsonville® Three Cheese Oven-Roasted Pasta Primavera

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    35 mins

    1 hr 5 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 26, 2012

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 teaspoon of homemade italian seasoning and a little more salt/pepper when I mixed the ingredients together. I'm glad I added the italian seasoning, I think it would have been pretty bland without it. My kids seemed to enjoy it, my oldest child asked for seconds and I was happy I could enjoy dinner with my family and not worry about carb count as much. I'll make this again.

Most Helpful Critical Review
Feb 22, 2012

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!

Jan 11, 2012

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 grape tomatoes... but ended up loving it.

Jan 21, 2012

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 the potatoes separately and found that the main mixture still needed much longer than 30 minutes to get a good roasted flavor; around 50 min. I would describe this as clean and healthy. A keeper for sure!

Jan 13, 2012

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 mixture. I also used 1 1/4 cups of fresh grated parmesean cheese mixed in when everything finished. No offense to Johnsonville, but I used all natural, organic chicken sausage with garlic and gruyere cheese. Delicious! Will definately make this again!

Feb 21, 2012

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. Sprinkled some shaved parmesean after it was cooked..yum! Had the leftovers for lunch today, and they heated up nicely! Will definatley add this to my dinner rotation.

May 21, 2012

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 intentionally bought a yellow pepper for the added color, since the red and green were brought out by the tomatoes and zucchini. We will definitely make this again.

Jan 11, 2012

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 also used penne pasta.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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