Easy Pasta Primavera – Fresh & Amazing Flavor
Easy Pasta Primavera is a vibrant Italian-American pasta dish featuring tender penne or fettuccine tossed with colorful spring vegetables in a light, creamy Parmesan sauce finished with fresh lemon and herbs. Ready in about 30 minutes, it’s comforting yet fresh — perfect for weeknights or casual gatherings.
Equipment
- large pot for boiling pasta
- large skillet for sautéing vegetables and combining pasta
- colander for draining pasta
- wooden spoon or tongs for tossing pasta
- knife and cutting board for vegetable prep
Ingredients
- 12 ounces penne or fettuccine
- 1 tablespoon salt (for pasta water)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 small red onion, thinly sliced
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup carrots, julienned
- 1 cup fresh peas
- 1 red bell pepper, thinly sliced
- 1 zucchini, sliced into half-moons
- 1/2 cup cherry tomatoes, halved
- 1/2 cup light cream
- 1/3 cup grated Parmesan cheese (plus extra for serving)
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- salt, to taste
- freshly ground black pepper, to taste
Instructions
- Bring a large pot of water to a rolling boil. Add the salt, then cook the pasta according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water. Drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sliced red onion. Cook for 2 to 3 minutes, stirring often, until fragrant and slightly softened.
- Add the asparagus, carrots, peas, red bell pepper, and zucchini to the skillet. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp and vibrant.
- Stir in the cherry tomatoes and cook for about 2 minutes, until slightly softened but still holding their shape.
- Reduce the heat to low. Pour in the light cream and gently stir to combine with the vegetables. Let it warm through without boiling.
- Add the drained pasta to the skillet and toss to coat in the creamy vegetable mixture. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached.
- Stir in the grated Parmesan, fresh lemon juice, chopped basil, and parsley. Season with salt and freshly ground black pepper to taste. Toss gently for 1 to 2 minutes, then serve immediately with extra Parmesan if desired.
Notes
Reserve 1/2 cup of pasta water before draining to adjust the sauce consistency. Do not overcook the vegetables — they should remain tender-crisp and vibrant. Add lemon juice after lowering the heat to preserve its fresh flavor. For a lighter option, substitute half-and-half or evaporated milk for the cream. Add grilled chicken, shrimp, white beans, or tofu for extra protein.
Nutrition
Calories: 420kcalCarbohydrates: 60gProtein: 14gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gCholesterol: 20mgSodium: 380mgPotassium: 520mgFiber: 6gSugar: 8gVitamin A: 4500IUVitamin C: 45mgCalcium: 180mgIron: 3mg
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