Ingredients

Kosher salt

12 oz. spaghetti

1/4 cup (or more) extra-virgin olive oil

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

3/4 cup heavy cream

1/3 cup frozen peas, thawed

2 oz. Parmesan, finely grated, plus more for serving

Lemon zest and juice from 1 small lemon (optional)

Freshly ground black pepper

Instructions

Step 1: In a large pot of boiling salted water, cook the spaghetti, stirring occasionally, until just under al dente according to package directions, about 6 to 7 minutes. Reserve 1 1/2 to 2 cups of the pasta water before draining.

Step 2: Meanwhile, heat 1/4 cup olive oil in a large high-sided skillet over medium-high heat. Add zucchini and cook, stirring occasionally, until starting to soften and turn lightly golden but still vibrant green, about 3 to 4 minutes. Season with 1/2 teaspoon salt. Add asparagus, season with another 1/2 teaspoon salt, and cook, stirring often, until asparagus is vibrant green and softened, about 4 minutes. Transfer vegetables to a plate.

Step 3: Reduce heat to medium. Add 1 to 2 tablespoons olive oil to the skillet if needed. Add red onion and leeks, cooking and stirring occasionally until they begin to wilt and caramelize, about 5 minutes. Season with 1 teaspoon salt. Add bell pepper and cook, stirring and reducing heat if onions and leeks start to char, until bell pepper is slightly softened, about 3 to 4 minutes. Add garlic and cook, stirring, until fragrant and onions are translucent, about 2 minutes.

Step 4: Lower the heat to medium-low. Stir in grape tomatoes, heavy cream, peas, and 1/2 cup reserved pasta water. Cook, stirring occasionally, until tomatoes are tender and beginning to burst, about 2 to 3 minutes. Add the cooked spaghetti, reserved zucchini and asparagus, Parmesan cheese, and a splash of pasta water. Toss to combine, adding more pasta water as needed, until sauce is glossy and cheese is melted.

Step 5: Stir in lemon zest and juice, if using. Season with freshly ground black pepper to taste. Serve immediately with extra Parmesan on the side.

Tips & Variations

For a lighter dish, substitute half-and-half for heavy cream or use cream alternatives like coconut cream.

Add fresh herbs such as basil, parsley, or thyme for extra flavor and color.

Use any combination of seasonal vegetables you prefer, such as snap peas, broccoli, or mushrooms.

To make it vegan, omit the cream and Parmesan, and use a plant-based cream and cheese substitute.

FAQs

Can I use different pasta types for Pasta Primavera?

Absolutely. While spaghetti works well, other long pastas like linguine or fettuccine, or even short pasta like penne, can be used based on your preference.

Is Pasta Primavera suitable for meal prep?

Yes, it stores well and can be reheated easily. However, the vegetables are best when fresh, so slightly undercook them during the first cooking to prevent them from becoming mushy after reheating.