Pasta Primavera
A bright and creamy pasta primavera featuring spring vegetables and a simple lemon cream sauce, perfect for a quick weeknight meal.
Ingredients
For the Base
- 12 oz fettuccine or linguine pasta Use whole wheat or legume-based pasta for more fiber and protein.
- 2 tablespoons extra virgin olive oil
For the Vegetables
- 1 cup fresh peas (shelled or frozen) Fresh peas give the best texture.
- 1 bunch asparagus, trimmed and cut into 2-inch pieces You can also use broccoli florets.
- 1 small red bell pepper, thinly sliced
- 1 small zucchini, sliced into half-moons
- 2 cloves garlic, minced Garlic can go bitter if browned.
For the Sauce
- 1 cup heavy cream or half-and-half Use half-and-half for a lighter sauce.
- 1 large lemon, zest and juice For the best flavor, use fresh lemon.
- 1/2 cup freshly grated Parmesan cheese Can substitute with Pecorino Romano.
- 1 tablespoon unsalted butter (optional)
- to taste Salt and freshly ground black pepper
To Serve (optional)
- 1/4 cup chopped fresh basil or parsley (optional)
- Extra grated Parmesan and lemon zest for garnish
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining. Return drained pasta to the pot or a warm bowl.
Sauté the garlic
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant but not browned.
Cook the vegetables
- Add asparagus, bell pepper, and zucchini to the skillet. Cook for 4–5 minutes, stirring occasionally, until vegetables are crisp-tender. Add fresh peas last and cook for another 2 minutes.
Make the lemon cream sauce
- Lower heat to medium-low. Stir in heavy cream, lemon zest, and juice of one lemon. Let simmer gently for 3–4 minutes until slightly thickened.
Finish the sauce
- Stir in grated Parmesan and butter until melted and smooth. Season with salt and pepper. If sauce is too thick, add reserved pasta water until desired consistency.
Toss and serve
- Add the drained pasta to the skillet and toss well to coat evenly. Cook together for 1–2 minutes. Optionally, add basil or parsley and serve immediately with extra Parmesan and lemon zest.
Notes
Use fresh lemon zest for best flavor and finish with a knob of butter off the heat for gloss. Serve immediately to maintain texture.