Spring Vegetable Pasta Primavera with Lemon-Parmesan
Pasta Primavera
Bright, garden-fresh pasta tossed with lemon, Parmesan, and crisp seasonal vegetables.
This Pasta Primavera is a love letter to spring — light, colorful, and bright with lemon and fresh herbs. It’s one of those recipes that lets seasonal vegetables shine while staying easy enough for a weeknight; the interplay of tender-crisp veggies, silky pasta, and salty Parmesan is simply irresistible.
I keep the technique simple: quick blanch or sauté for the vegetables, finish everything with a splash of reserved pasta water, butter and plenty of grated Parmesan for a glossy coating. Swap in whatever’s fresh — snow peas, broccolini, or roasted artichokes all work beautifully.
Nutrition (per serving)
Directions
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1
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until just al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
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2
While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and a pinch of salt and cook until softened, about 3 minutes.
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3
Add the garlic and cook until fragrant, about 30 seconds, then add the asparagus and zucchini. Sauté until the vegetables are crisp-tender, about 4–5 minutes.
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4
Stir in the cherry tomatoes and peas and cook 2 more minutes, just until the tomatoes begin to soften but still hold their shape.
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5
Push the vegetables to one side of the pan, add the remaining 1 tbsp olive oil and the butter to the empty side and let the butter melt. Add lemon zest and juice, then sprinkle in the Parmesan and half of the torn basil.
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6
Add the drained pasta to the skillet and toss, adding reserved pasta water, a few tablespoons at a time, until the sauce becomes glossy and coats the pasta (you may not need the full cup).
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7
Season with kosher salt, black pepper and red pepper flakes to taste. Toss again and cook together for 1 minute so flavors meld.
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8
Serve immediately topped with extra Parmesan, the remaining basil, and an optional drizzle of olive oil or a lemon wedge.
Ingredients
- Dry pasta (spaghetti or linguine):12 oz
- Extra-virgin olive oil:3 tbsp
- Garlic:3 cloves
- Yellow onion:1 small
- Asparagus, trimmed and cut:8 oz
- Zucchini, sliced:1 medium
- Cherry tomatoes, halved:8 oz
- Frozen peas, thawed:1/2 cup
- Unsalted butter:2 tbsp
- Lemon (zest and juice):1 large
- Freshly grated Parmesan:3/4 cup
- Fresh basil, torn:1/4 cup
- Kosher salt:1 tsp
- Freshly ground black pepper:1/2 tsp
- Crushed red pepper flakes (optional):1/4 tsp
Tips & Notes
- Cut vegetables into similar-sized pieces so everything cooks evenly and at the same rate.
- Reserve pasta water — the starchy liquid is the key to creating a silky sauce without cream.
- Make it heartier by stirring in cooked shrimp or shredded rotisserie chicken at the end.
- If vegetables are very small or tender, add them later so they stay bright and crisp.
