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.
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 470 kcal
Large pot
Rimmed baking sheet
Large skillet
Colander
Microplane zester
Tongs
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
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.
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. 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