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

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

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.