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pasta primavera

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.
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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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