Pasta Primavera Recipe
Pasta Primavera is a vibrant and creamy Italian-inspired dish featuring tender spaghetti tossed with a medley of fresh spring vegetables, garlic, and Parmesan in a luscious cream sauce. Perfect for a light yet satisfying meal, this recipe balances al dente pasta with buttery vegetables and a hint of lemon for brightness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 12 oz. spaghetti
- Kosher salt
Vegetables
- 1 large zucchini, sliced into 1/2” half-moons
- 1 bunch asparagus, trimmed, quartered crosswise
- 1/2 red onion, sliced into 1/4” half-moons
- 2 small leeks, cut into 1/2” half-moons
- 1 red bell pepper, seeds and ribs removed, chopped
- 5 cloves garlic, finely chopped
- 1 cup grape tomatoes
- 1/3 cup frozen peas, thawed
Other Ingredients
- 1/4 cup (or more) extra-virgin olive oil
- 3/4 cup heavy cream
- 2 oz. Parmesan, finely grated, plus more for serving
- 1 small lemon, juiced and zested (optional)
- Freshly ground black pepper
Instructions
- Cook Pasta: In a large pot of boiling salted water, cook the spaghetti, stirring occasionally, until just under al dente, about 6 to 7 minutes according to package directions. Reserve 1 1/2 to 2 cups of the pasta cooking water before draining.
- Sauté Zucchini and Asparagus: Meanwhile, heat 1/4 cup olive oil in a large high-sided skillet over medium-high heat. Add the zucchini slices and cook, stirring occasionally, until they start to soften and get lightly golden but remain vibrant green, about 3 to 4 minutes. Season with 1/2 teaspoon kosher salt. Add the asparagus, season with another 1/2 teaspoon salt, and continue cooking, stirring often until the asparagus is tender and bright green, about 4 minutes. Remove vegetables to a plate to rest.
- Cook Aromatic Vegetables: Reduce heat to medium. Add 1 to 2 tablespoons of olive oil to the skillet if needed. Add the red onions and leeks, cooking and stirring occasionally until they begin to wilt and caramelize, about 5 minutes. Season with 1 teaspoon salt. Add the red bell pepper and cook, stirring and adjusting heat to prevent charring, until slightly softened, about 3 to 4 minutes more. Add the garlic and cook until fragrant and onions turn translucent, about 2 minutes.
- Prepare Cream Sauce and Combine: Lower heat to medium-low. Stir in the grape tomatoes, heavy cream, peas, and 1/2 cup of the reserved pasta water. Let simmer, stirring occasionally, until tomatoes soften and start bursting, roughly 2 to 3 minutes. Add the cooked pasta, sautéed zucchini and asparagus back to the skillet along with the grated Parmesan cheese and a splash of pasta water. Toss gently to combine, adding more pasta water as needed to create a glossy, smooth sauce and to melt the cheese evenly.
- Finish and Season: Stir in lemon zest and juice if using, then season generously with freshly ground black pepper. Serve immediately with extra Parmesan on the side.
Notes
- To keep the vegetables crisp-tender, avoid overcooking; they should remain vibrant and slightly firm.
- Adjust the amount of pasta water added to control the cream sauce consistency—use more for a thinner sauce.
- The lemon juice and zest are optional but add a refreshing brightness that balances the creaminess.
- Use freshly grated Parmesan for the best melting and flavor.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream.
Keywords: Pasta Primavera, spaghetti, spring vegetables, creamy pasta, Italian recipe, vegetarian pasta
Find it online: https://flavorsbymaya.com/pasta-primavera-recipe/
