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Spring Vegetable Pasta Primavera

A bright and fresh pasta dish loaded with spring vegetables, tossed in a light garlic lemon olive oil sauce with parmesan and basil.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Pasta
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Pasta
  • 12 oz pasta penne or fettuccine
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 cup asparagus cut into pieces
  • 1 cup zucchini sliced
  • 1 cup cherry tomatoes halved
  • 3/4 cup peas
  • 1/2 small red onion thinly sliced
Sauce & Garnish
  • 2 tbsp butter
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes optional
  • 1 lemon zest from one lemon
  • 1/2 lemon juice fresh squeezed
  • 1/4 cup fresh basil chopped
  • 1/2 cup parmesan cheese grated

Equipment

  • Large pot
  • Skillet
  • Wooden spoon

Method
 

  1. Bring a large pot of salted water to a boil and cook pasta until al dente according to package instructions.
  2. Heat olive oil in a skillet over medium heat and sauté onion for 2 minutes, then add garlic and cook until fragrant.
  3. Add asparagus and zucchini and cook for 3–4 minutes until slightly tender.
  4. Add peas and cherry tomatoes and cook for another 2 minutes.
  5. Stir in butter, lemon zest, lemon juice, salt, pepper, and red pepper flakes.
  6. Add cooked pasta and toss with vegetables, adding a splash of reserved pasta water to loosen the sauce.
  7. Mix in parmesan cheese and fresh basil, then serve immediately with additional parmesan.

Notes

Do not overcook vegetables; they should stay tender-crisp for the best primavera texture.