pasta primavera

pasta primavera with Asparagus, Peas & Lemon

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This vibrant pasta primavera celebrates all the crisp-tender veggies of spring in one fresh, lemony bowl. Picture twirls of al dente noodles tangled with juicy tomatoes, sweet peas, and snappy asparagus, all glossed in a light garlic-and-lemon pan sauce. It’s weeknight-simple, dinner-party-pretty, and endlessly flexible for whatever fresh produce you have on hand.

A bright, veggie-forward pasta primavera with a light lemon-garlic pan sauce, fresh herbs, and Parmesan.

Why You’ll Love Thispasta primavera Recipe

  • Quick and easy to prepare, with the veggies and pasta cooking in tandem for minimal fuss.
  • Uses simple, wholesome ingredients—fresh produce, olive oil, lemon, herbs, and a sprinkle of Parmesan.
  • Perfect for family meals or entertaining—colorful, customizable, and naturally crowd-pleasing.

A Little Background

Pasta primavera loosely translates to “spring pasta,” and that’s exactly what it is: a pasta that spotlights seasonal vegetables at their peak. While restaurant versions sometimes lean on heavy cream, this lighter, market-inspired take keeps the focus on bright flavors and tender-crisp texture. It’s all about gentle heat, a silky emulsion of olive oil, lemon, and starchy pasta water, and a shower of fresh herbs to finish.

Key Ingredients for perfect pasta primavera

  • Asparagus: Adds crisp snap and quintessential spring flavor.
  • Cherry tomatoes: Juicy bursts that sweeten and brighten each bite.
  • Peas: Tender pops of sweetness that balance the lemony sauce.
  • Lemon (zest + juice): Lifts the dish with fresh, citrusy brightness.
  • Parmesan cheese: Savory richness that melts into the glossy sauce.

Step-by-Step Instructions to make pasta primavera

  1. Prep the vegetables. Cut asparagus into bite-size pieces and halve the cherry tomatoes. Toss vegetables with olive oil, salt, and pepper. Roast or sauté over medium-high heat until tender-crisp and lightly caramelized; add peas near the end so they stay bright and sweet.
  2. Cook the pasta. Boil in salted water until al dente. Before draining, reserve a generous cup of the starchy pasta water to help emulsify the sauce.
  3. Build the pan sauce. In a large skillet, gently warm olive oil with minced garlic and a pinch of red pepper flakes. Add lemon zest and juice, then splash in some reserved pasta water to create a silky base.
  4. Toss and finish. Add the hot pasta and cooked vegetables to the skillet. Toss with Parmesan, more pasta water as needed, and fresh herbs until glossy and well-coated. Taste and adjust with salt, pepper, and extra lemon.

Pro Tips & Variations

  • Cut vegetables to similar sizes so they cook evenly, and don’t crowd the pan—space helps them caramelize instead of steam.
  • Reserve extra pasta water; its starch helps the lemon and olive oil cling to the noodles for a restaurant-quality sheen.
  • Make it your own: add zucchini or yellow squash, swap basil for mint, use gluten-free pasta, or finish with a handful of toasted pine nuts for crunch.

Serving Suggestions

Serve with a simple arugula salad, crusty bread, and a chilled Pinot Grigio or sparkling water with lemon. It’s lovely for spring dinners, alfresco lunches, or a colorful centerpiece for weekend gatherings.

Pasta Primavera

A bright, veggie-forward pasta tossed with asparagus, peas, and cherry tomatoes in a light lemon-garlic sauce. Fresh herbs and Parmesan bring everything together for a simple spring dinner that’s ready fast.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 470 kcal

Equipment

  • Large pot
  • Rimmed baking sheet
  • Large skillet
  • Colander
  • Microplane zester
  • Tongs

Ingredients
  

Pasta & Sauce

  • 12 oz spaghetti or linguine cook until al dente
  • 3 tbsp extra-virgin olive oil divided
  • 3 cloves garlic minced
  • 1 lemon zest and 2 tbsp juice
  • 1/4 tsp red pepper flakes to taste

Vegetables

  • 1 bunch asparagus woody ends trimmed, cut into 1- to 2-inch pieces
  • 1 cup cherry tomatoes halved
  • 1 cup peas fresh or thawed if frozen

Finish & Season

  • 1/2 cup fresh basil and/or mint roughly chopped, plus more for serving
  • 1/2 cup finely grated Parmesan cheese more for topping
  • sea salt and freshly ground black pepper to taste

Instructions
 

  • Preheat the oven to 425°F (220°C). Line a rimmed baking sheet for easy cleanup.
  • Toss the asparagus and cherry tomatoes with 1 tablespoon olive oil, a pinch of salt, and black pepper. Spread on the baking sheet and roast for 12–15 minutes, or until the asparagus is tender-crisp and the tomatoes are juicy. Add the peas to the sheet for the last 2–3 minutes to warm through.
  • Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente. Before draining, reserve 1 cup of the starchy pasta water.
  • Make the pan sauce: In a large skillet over medium heat, warm the remaining 2 tablespoons olive oil. Add the garlic and red pepper flakes and cook, stirring, for 30–60 seconds until fragrant. Stir in the lemon zest and 2 tablespoons lemon juice, then add a splash of reserved pasta water to start an emulsion.
  • Add the hot pasta to the skillet along with the roasted vegetables. Toss to coat, adding more reserved pasta water as needed to create a light, glossy sauce that clings to the noodles.
  • Off the heat, fold in the Parmesan and herbs. Season to taste with more salt, pepper, and a squeeze of lemon if you like. Serve topped with extra herbs and Parmesan.

Notes

Veggie swaps: Use what’s fresh and in season. Zucchini, yellow squash, broccoli, or snap peas are all great here. Cut vegetables into similar sizes so they cook evenly.
Dietary options: Swap in gluten-free pasta if needed. For a vegetarian dish that’s also dairy-free, use a plant-based Parmesan or finish with toasted breadcrumbs for savory crunch.
Make-ahead & storage: Roast the vegetables up to 1 day in advance and refrigerate. Store leftovers in an airtight container for up to 3 days; rewarm gently with a splash of water to loosen the sauce.

Nutrition

Calories: 470kcalCarbohydrates: 68gProtein: 17gFat: 15gSaturated Fat: 4gCholesterol: 15mgSodium: 420mgPotassium: 550mgFiber: 6gSugar: 6gVitamin A: 900IUVitamin C: 30mgCalcium: 250mgIron: 3mg
Keyword pasta primavera, Spring, vegetarian, weeknight dinner
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