Description
A vibrant and fresh Spring Vegetable Pasta Primavera featuring a medley of seasonal vegetables tossed with pasta, garlic, lemon, and Parmesan cheese. This Italian-inspired main course is light, healthy, and perfect for a quick lunch or dinner.
Ingredients
Scale
Pasta
- 12 ounces pasta (penne, fettuccine, or spaghetti)
Vegetables
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small zucchini, sliced
- 1 yellow squash, sliced
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1 cup sugar snap peas or green beans
- 1 cup cherry tomatoes, halved
Seasonings and Garnish
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of the pasta cooking water, and set the pasta aside.
- Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the zucchini, yellow squash, asparagus, and sugar snap peas, cooking for 4 to 5 minutes while stirring occasionally, until the vegetables are tender-crisp.
- Add tomatoes and season: Stir in the halved cherry tomatoes and cook for another 1 to 2 minutes. Season the vegetable mixture with salt, black pepper, and lemon juice.
- Toss pasta and vegetables: Add the cooked pasta to the skillet with the vegetables. Toss everything together, adding reserved pasta water a little at a time to loosen the sauce as needed. Stir in the grated Parmesan cheese and fresh basil until well combined.
- Serve: Serve the primavera warm, garnished with extra Parmesan cheese and fresh basil if desired.
Notes
- Swap in other seasonal vegetables such as peas, baby spinach, or bell peppers for variety.
- For a creamier sauce, stir in 1/4 cup of cream or ricotta cheese.
- This dish is great for a light lunch or dinner and can be made ahead and gently reheated.
