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.
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)