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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Amin Alifa
[email protected]This recipe is a great way to use up leftover vegetables. I added some zucchini and bell pepper to mine and it was delicious.
Bipul Sorkar
[email protected]I'm not a big fan of vegetables, but this pasta primavera was surprisingly good. The sauce was light and flavorful, and the vegetables were cooked perfectly.
KhauoeKay Karabou
[email protected]5 stars! This pasta is a hit with my kids. They love the colorful vegetables and the creamy sauce.
Kawsar Ahamad
[email protected]This is a delicious and healthy recipe that the whole family will enjoy. I highly recommend it!
Bhandari Sanjay
[email protected]This pasta is so easy to make and it's a great way to use up leftover vegetables. I always have a bag of frozen peas and carrots in my freezer, so this is a go-to recipe for me.
Shair joiya
[email protected]I'm a vegetarian and I'm always looking for new pasta recipes. This one is a keeper! It's so flavorful and satisfying.
Eebbisaa Abebee
[email protected]This dish is a great way to get your daily dose of vegetables. It's also very versatile - you can add or remove vegetables depending on your preferences.
Baloch Saab
[email protected]I followed the recipe exactly and the results were amazing! The sauce was creamy and flavorful, and the vegetables were cooked to perfection. My family loved it!
hi
[email protected]I love that this recipe uses no cream, making it a healthier version of the classic pasta primavera. The vegetables are cooked perfectly, retaining their crispness and flavor.
daniel iancu
[email protected]This pasta primavera is a delightful dish that's easy to make and packed with flavor. The combination of fresh vegetables and herbs creates a vibrant and refreshing taste that's perfect for a light and healthy meal.