pasta primavera with Asparagus, Peas & Lemon

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.