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.

Time 45m Yield 4 serving(s) Number Of Ingredients 16 Steps:

Bring 4 quarts of water with 2 tablespoons salt to a boil in a large pot and cook dry penne pasta to desired doneness per package directions. (Only 2.8 quarts – 2.5 liters – of water are required, but with the smaller amount of water, it would take longer for the water to return to a boil once the pasta is added.). Meanwhile, precook broccoli florets and carrots. If boiling in water, boil for 3-5 minutes and check for doneness with fork. Otherwise, vegetables can be steamed. Once cooked, transfer vegetables to ice water to halt cooking and preserve bright color, then drain. Set aside until step 4. In a large heavy skillet, heat the olive oil 1 minute or until hot and saute the onion and garlic until lightly golden, about 3 minutes. Add the vegetables and saute until the peppers are soft, about 2 minutes. Deglaze with the beef broth, if using, or just a splash (1 fluid ounce) of dry white wine. Add the drained penne noodles and basil and season to taste. Toss well and serve immediately with some freshly grated Parmesan or Grana di Padano cheese on the side.

Time 30m Yield serves 4 Number Of Ingredients 13 Steps:

  1. In a large pot of boiling salted water, cook the pasta until just tender, about 12 minutes. Reserve 1/2 cup pasta water. Drain and set aside.
  2. Heat olive oil in a large pot over medium-high heat and quickly saute the vegetables until just tender. Do not overcook. Season to taste with salt and pepper. Add the diced tomatoes and heavy cream and cook to thicken the sauce, 5 minutes. Toss in the drained pasta and sprinkle with Parmesan. Garnish with grape tomatoes and basil chiffonade. Serve immediately.

Time 40m Yield 8 servings Number Of Ingredients 18 Steps:

For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside. To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside. For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes. Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste. Add the cooked vegetables to the sauce, along with the peas and basil; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra Parmesan.

More about “no cream pasta primavera recipes”

Time 30m Yield 6 servings. Number Of Ingredients 9 Steps:

Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.