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Fresh Spring Pasta Primavera

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A vibrant dish celebrating spring with fresh vegetables and pasta, enhanced by the brightness of lemon.

Ingredients

Scale
  • 1 pound pasta (fettuccine or penne)
  • Salt for the pasta water
  • 2 zucchini, sliced into half-moons
  • 1 yellow squash, sliced into half-moons
  • 1 bunch asparagus, cut into 2-inch pieces
  • 1 red bell pepper, sliced
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh broccoli florets
  • 1 small red onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 cup frozen peas
  • 3 tablespoons butter
  • 1/4 cup olive oil
  • Zest and juice of 1 large lemon
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup reserved pasta water
  • 1/4 cup heavy cream (optional)
  • Salt and freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • Handful of fresh basil leaves, torn
  • Extra Parmesan for sprinkling
  • Drizzle of good olive oil

Instructions

  1. Bring a large pot of salted water to a boil; add pasta and cook until al dente. Reserve 1/4 cup of pasta water before draining.
  2. Melt the butter and olive oil in a large skillet over medium heat. Add red onion and garlic, cooking until onion is translucent.
  3. Add zucchini, yellow squash, asparagus, and red bell pepper to the skillet; sauté for 5-7 minutes until tender.
  4. Stir in cherry tomatoes, broccoli, and frozen peas; toss for an additional 2 minutes.
  5. Add the cooked pasta to the skillet; pour in the reserved pasta water, lemon zest, and lemon juice. Toss well.
  6. If using, stir in heavy cream and fold in Parmesan cheese, seasoning with salt, pepper, and red pepper flakes.
  7. Finish with torn basil and extra Parmesan; drizzle with olive oil before serving.

Notes

Best enjoyed fresh; can store leftovers in the fridge for up to 3 days.

Nutrition

Find it online: https://delishrecipezbylucy.com/spring-pasta-primavera-recipe/

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