Penne Pasta Primavera

    1 hour

    Beautiful fresh spring vegetables quickly roasted and served with penne. No cream here - just the fresh flavours of olive oil, balsamic vinegar and lemon. A beautiful dish.

    466 people made this

    Serves: 6 

    • 375g penne
    • 1 yellow button squash, chopped
    • 1 zucchini, chopped
    • 1 carrot, julienned
    • 1/2 red capsicum, julienned
    • 200g grape tomatoes
    • 1 cup fresh green beans, trimmed and cut into 3cm pieces
    • 5 spears asparagus, trimmed and cut into 3cm pieces
    • 1/4 cup (65ml) olive oil, divided
    • 1/4 teaspoon salt
    • 1/4 teaspoon coarsely ground black pepper
    • 1/2 tablespoon lemon juice
    • 1 tablespoon Italian seasoning
    • 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

    Preparation:25min  ›  Cook:35min  ›  Ready in:1hour 

    1. Preheat oven to 230 degrees C. Line a baking tray with aluminium foil.
    2. Bring a large pot of lightly salted water to a boil. Add penne and cook for 10 to 12 minutes or until al dente; drain.
    3. In a bowl toss squash, zucchini, carrot, red capsicum, tomatoes, green beans and asparagus with 2 tablespoons olive oil, salt, pepper, lemon juice and Italian seasoning. Arrange vegetables on the baking tray and roast 15 minutes in the preheated oven until tender.
    4. Heat remaining olive oil and butter in a large frypan. Stir in the onion and garlic and cook until tender. Mix in cooked pasta, lemon zest, basil, parsley and balsamic vinegar. Gently toss and cook until heated through. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese to serve.

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    Reviews in English (403)


    wonderful recipe! I was looking for pasta primavera, but everything I found had creamy sauces, and not many vegetables, and forgot about spices - except this one! Easy to follow instructions, and tailor to taste. I used linguini and omitted zuchinni, due to personal preferences. I especially loved the lemon kicker!  -  04 Jan 2012


    Three stars as written, calling for balsamic vinegar, four stars leaving it out. Pasta primavera implies that fresh, spring vegetables are used--it doesn't really matter, specifically, what they are. I used what I had in the fridge--grape tomatoes, zucchini, red bell pepper, carrots and mushrooms. I sauteed the mushrooms with sliced shallots and fresh minced garlic in olive oil, then stirred in the roasted vegetables and pasta (I used linguine). Couldn't help myself, I had to add extra butter! The fresh basil and parsley, as well as a good Italian seasoning blend, really contribute a lot to this dish. Perfect with our roast chicken dinner.  -  13 Feb 2009  (Review from Allrecipes USA and Canada)


    I really enjoyed this recipe! It was the perfect recipe for a recent dinner party where one of the guests was on a vegan fast. I substituted margarine for butter and served the cheese on the side. I would recommend adding more vegetables - I added about 1 cup of broccoli and 1 yellow pepper. I also added a lot more basil (approximately 1 cup of chopped basil leaves). Great recipe to get you in the mood for spring and summer. Thanks!  -  10 May 2006  (Review from Allrecipes USA and Canada)