No-Cream Pasta Primavera italia
Cream-less Primavera Pasta offers a delectable and lighter rendition of the beloved Italian classic. Bursting with vibrant, colorful vegetables, this pasta dish is coated in a savory sauce that omits heavy
cream. It's an ideal choice for individuals seeking a healthier pasta option without compromising on taste. The combination of fresh veggies, aromatic herbs, and a light sauce creates a gratifying and invigorating meal that is both nourishing and bursting with flavors.
Ingredients:
1 (12 ounce) package of penne pasta
1 diced yellow squash
1 diced zucchini
1 carrot, cut into matchsticks
1/2 red bell pepper, cut into matchsticks
1/2 pint grape tomatoes
1 cup fresh green beans, trimmed and cut into 1-inch pieces
5 asparagus spears, 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 of 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
Instructions:
Preheat your oven to 450 degrees F (230 degrees C) and line a baking sheet with aluminum foil.
In a large pot, bring lightly salted water to a boil. Add the penne pasta and cook until tender yet firm to the bite, usually around 10 to 12 minutes. Drain the pasta and set it aside.
In a bowl, combine the yellow squash, zucchini, carrot, red bell pepper, grape tomatoes, green beans, and asparagus. Toss the vegetables with 2 tablespoons of olive oil, salt, pepper, lemon juice, and Italian seasoning until evenly coated. Arrange them on the lined baking sheet.
Roast the vegetables in the preheated oven for approximately 15 minutes or until tender.
In a large skillet, heat the remaining olive oil and butter. Sauté the onion and garlic until tender, usually around 5 to 7 minutes.
Add the cooked pasta, lemon zest, basil, parsley, and balsamic vinegar to the onion mixture. Gently toss and cook until heated through, which takes about 3 to 5 minutes.
Remove the skillet from the heat and transfer the pasta mixture to a large bowl. Toss it with the roasted vegetables and sprinkle with Romano cheese.
Serve and relish in the delightful flavors of your cream-less Primavera pasta!