Spring Vegetable Pasta Primavera

Name: Spring Vegetable Pasta Primavera
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 9.5 package 1 pound pasta (such as penne, farfalle, or fusilli); 10.2 drop 2 tablespoons olive oil; 3.6 pt 2 cloves garlic, minced; 2.7 whole 1 cup asparagus, cut into 1-inch pieces; 1.6 qt 1 cup frozen peas; 9.9 box 1 cup zucchini, diced; 6.5 whole 1/2 cup heavy cream; 6.4 g 2 tablespoons lemon juice; 9.7 kg 1 teaspoon lemon zest; 6.7 package Salt and pepper to taste; 4.7 bottle 1/2 cup grated Parmesan cheese, plus more for garnish; 6.7 can Fresh parsley, chopped (optional)

Spring Vegetable Pasta Primavera - RecipeFund

By Natasha Scott

November 12, 2025

6265 views

This recipe offers a delightful twist on traditional pasta dishes by incorporating the fresh and vibrant flavors of spring vegetables. Asparagus, peas, and zucchini combine to create a light yet satisfying meal. A creamy lemon-infused sauce perfectly coats the pasta, while a sprinkle of Parmesan cheese adds a salty, savory touch. The dish is simple to prepare and showcases the best of seasonal produce. This Spring Vegetable Pasta Primavera is a symphony of flavors and textures, making it a perfect choice for a quick weeknight dinner or a special occasion. The bright colors and refreshing taste will leave you feeling nourished and energized. Experiment with different vegetables based on what's in season or what you have on hand. Feel free to add a protein like grilled chicken or shrimp to make it a more substantial meal. A squeeze of fresh lemon juice at the end enhances the overall brightness of the dish. This recipe celebrates the freshness of spring and provides a delicious way to enjoy seasonal vegetables.

Ingredients

1 pound pasta (such as penne, farfalle, or fusilli) - 9.5 package
2 tablespoons olive oil - 10.2 drop
2 cloves garlic, minced - 3.6 pt
1 cup asparagus, cut into 1-inch pieces - 2.7 whole
1 cup frozen peas - 1.6 qt
1 cup zucchini, diced - 9.9 box
1/2 cup heavy cream - 6.5 whole
2 tablespoons lemon juice - 6.4 g
1 teaspoon lemon zest - 9.7 kg
Salt and pepper to taste - 6.7 package

Cooking Steps

Step 1

Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

Step 2

While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.

Step 3

Add asparagus, peas, and zucchini to the skillet. Cook for 5-7 minutes, or until vegetables are tender-crisp.

Step 4

Stir in heavy cream, lemon juice, lemon zest, salt, and pepper. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to slightly thicken.

Step 5

Add the drained pasta to the skillet with the vegetables and sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.

Step 6

Stir in the grated Parmesan cheese. Taste and adjust seasoning as needed.

Step 7

Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.

# Sous Vide # Roasted # Easy # Holiday # Game Day