No-Cream Pasta Primavera Recipe

Name: No-Cream Pasta Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 ounce) package penne pasta; 1 yellow squash, chopped; 1 zucchini, chopped; 1 carrot, cut into matchsticks; 1/2 red bell peppers, cut into matchsticks; 1/2 pint grape tomatoes; 1 cup fresh green beans, trimmed and cut into 1 inch pieces; 5 spears asparagus, trimmed and cut into 1 inch pieces; 1/4 cup olive oil, divided; 1 tablespoon Italian seasoning; 1/2 tablespoon lemon juice; 1/4 teaspoon salt; 1/4 teaspoon coarsely ground black pepper; 1 tablespoon butter; 1/4 large yellow onion, thinly sliced; 2 cloves garlic, thinly sliced; 2 teaspoons lemon zest; 1/3 cup chopped fresh basil leaves; 1/3 cup chopped fresh parsley; 3 tablespoons balsamic vinegar; 1/2 cup grated Romano cheese

Servings: persons

1 (12 ounce) package penne pasta
1 yellow squash, chopped
1 zucchini, chopped
1 carrot, cut into matchsticks
1/2 red bell peppers, cut into matchsticks
1/2 pint grape tomatoes
1 cup fresh green beans, trimmed and cut into 1 inch pieces
5 spears asparagus, trimmed and cut into 1 inch pieces
1/4 cup olive oil, divided
1 tablespoon Italian seasoning
1/2 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 tablespoon butter
1/4 large yellow onion, thinly sliced
2 cloves garlic, thinly sliced
2 teaspoons lemon zest
1/3 cup chopped fresh basil leaves
1/3 cup chopped fresh parsley
3 tablespoons balsamic vinegar
1/2 cup grated Romano cheese

1
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2
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
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
Roast vegetables in preheated oven until tender, about 15 minutes.
5
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.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 (12 ounce) package penne pasta, 1 yellow squash, chopped, 1 zucchini, chopped, 1 carrot, cut into matchsticks, and more.

Yes, No-Cream Pasta Primavera falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

No-Cream Pasta Primavera

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions