Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Pasta Primavera

  • Cooking time15 minutes
  • Prep time20 minutes
  • Recipe serves 4
recipe image Pasta Primavera


  • 1/4 cup Country Crock® Spread , melted
  • 2 Tbsp. chopped fresh flat-leaf parsley leaves
  • 1 Tbsp. finely grated lemon peel
  • 2 medium green, red and/or yellow bell peppers , thinly sliced
  • 1/2 cup mushrooms , halved
  • 8 cherry tomatoes , halved
  • 3/4 lb. rigatoni pasta , cooked and drained
Calories from Fat60.00
Total Fat7.00 g
Saturated Fat2.000 g
Trans Fat0.000 g
Cholesterol0 mg
Sodium110 mg
Total Carbs68.00 g
Dietary Fiber4.0 g
Sugars5.00 g
Protein12.00 g
Calcium4 %
Iron20.00 %
Vitamin C100.0 %
Vitamin A25.0 %


  1. Preheat oven to 400°. Mix 1/2 of the melted Country Crock® Spread, parsley and lemon peel in small bowl; set aside.
  2. Toss bell peppers, mushrooms and tomatoes with remaining melted Country Crock® Spread and arrange in single layer on baking sheet. Roast 15 minutes or until vegetables are tender.
  3. Toss hot rigatoni with roasted vegetables and lemon mixture. Garnish, if desired, with freshly ground black pepper.