Name: No-Cream Pasta Primavera
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Penne pasta - 1 (12 ounce) package; Yellow squash, chopped - 1; Zucchini, chopped - 1; Carrot, cut into matchsticks - 1; Red bell peppers, cut into matchsticks - ½; Grape tomatoes - ½ pint; Fresh green beans, trimmed and cut into 1 inch pieces - 1 cup; Asparagus, trimmed and cut into 1 inch pieces - 5 spears; Olive oil, divided - ¼ cup; Italian seasoning - 1 tablespoon; Lemon juice - ½ tablespoon; Salt - ¼ teaspoon; Coarsely ground black pepper - ¼ teaspoon; Butter - 1 tablespoon; Yellow onion, thinly sliced - ¼ large; Garlic, thinly sliced - 2 cloves; Lemon zest - 2 teaspoons; Chopped fresh basil leaves - ⅓ cup; Chopped fresh parsley - ⅓ cup; Balsamic Vinegar - 3 tablespoons; Grated Romano cheese - ½ cup

Ingredients for - No-Cream Pasta Primavera

1. Penne pasta 1 (12 ounce) package

2. Yellow squash, chopped 1

3. Zucchini, chopped 1

4. Carrot, cut into matchsticks 1

5. Red bell peppers, cut into matchsticks ½

6. Grape tomatoes ½ pint

7. Fresh green beans, trimmed and cut into 1 inch pieces 1 cup

8. Asparagus, trimmed and cut into 1 inch pieces 5 spears

9. Olive oil, divided ¼ cup

10. Italian seasoning 1 tablespoon

11. Lemon juice ½ tablespoon

12. Salt ¼ teaspoon

13. Coarsely ground black pepper ¼ teaspoon

14. Butter 1 tablespoon

15. Yellow onion, thinly sliced ¼ large

16. Garlic, thinly sliced 2 cloves

17. Lemon zest 2 teaspoons

18. Chopped fresh basil leaves ⅓ cup

19. Chopped fresh parsley ⅓ cup

20. Balsamic Vinegar 3 tablespoons

21. Grated Romano cheese ½ cup

How to cook deliciously - No-Cream Pasta Primavera

1 . Stage

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

2 . Stage

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.

3 . Stage

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.

4 . Stage

Roast vegetables in preheated oven until tender, about 15 minutes.

5 . Stage

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. Editor's Note: Please note differences in ingredient amounts and total time when following the magazine version of this recipe.