Pasta Primavera Recipe
Pasta Primavera is a vibrant and flavorful Italian-inspired dish featuring al dente spaghetti tossed with a medley of sautéed fresh vegetables in a creamy Parmesan sauce. Enhanced with garlic, grape tomatoes, peas, and a hint of lemon zest, this recipe delivers a perfect balance of textures and taste, ideal for a wholesome and elegant meal.
- 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 (for boiling pasta and seasoning vegetables)
Vegetables & Aromatics
- 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
Sauce & Seasonings
- 1/4 cup (or more) extra-virgin olive oil
- 3/4 cup heavy cream
- 2 oz. Parmesan, finely grated, plus more for serving
- Lemon zest and juice from 1 small lemon (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 according to package directions, about 6 to 7 minutes. Reserve 1 1/2 to 2 cups of the pasta water before draining.
- Sauté Zucchini and Asparagus: Meanwhile, heat 1/4 cup of extra-virgin olive oil in a large high-sided skillet over medium-high heat. Add the zucchini and cook, stirring occasionally, until it starts to soften and turns lightly golden but remains vibrant green, about 3 to 4 minutes. Season with 1/2 teaspoon salt. Add the asparagus, season with another 1/2 teaspoon salt, and cook, stirring often, until asparagus is vibrant green and softened, about 4 minutes. Transfer these vegetables to a plate.
- Cook Onions, Leeks, Bell Pepper, and Garlic: Reduce heat to medium. Add 1 to 2 tablespoons of oil to the skillet if needed. Add onions and leeks and cook, stirring occasionally, until they begin to wilt and caramelize, approximately 5 minutes. Season with 1 teaspoon salt. Incorporate the bell pepper and cook, stirring continuously and reducing heat if the mixture starts to char, until slightly softened, about 3 to 4 minutes more. Add garlic and cook until fragrant and onions turn translucent, about 2 minutes.
- Prepare the Creamy Sauce: Lower the heat to medium-low and add the grape tomatoes, heavy cream, frozen peas, and 1/2 cup of the reserved pasta water to the skillet. Cook, stirring occasionally, until the tomatoes are tender and starting to burst, about 2 to 3 minutes.
- Combine Pasta and Vegetables: Add the drained spaghetti, sautéed zucchini, asparagus, grated Parmesan, and a splash of pasta water to the skillet. Toss everything together, adding more pasta water as needed, until the sauce is glossy and the cheese melts, coating the pasta and vegetables evenly.
- Finish with Lemon and Pepper: Stir in the lemon zest and juice if using, then season with freshly ground black pepper to taste. Serve warm with additional Parmesan if desired.
Notes
- Reserve pasta water to help adjust the sauce’s consistency and enhance flavor.
- Lemon zest and juice are optional but add a bright, fresh finish.
- Make sure not to overcook the pasta; it should be just under al dente so it finishes cooking in the sauce.
- If you prefer, substitute heavy cream with half-and-half for a lighter sauce.
- You can add other seasonal vegetables like peas or mushrooms as preferred.
Keywords: Pasta Primavera, Creamy Pasta, Italian Vegetable Pasta, Spring Pasta, Vegetarian Pasta
Find it online: https://frommamamaya.com/pasta-primavera-recipe/
