Description
Pasta Primavera is a vibrant and creamy vegetable pasta dish featuring tender zucchini, asparagus, bell pepper, and peas cooked in a delicate Parmesan cream sauce. This recipe combines lightly sautéed vegetables with al dente spaghetti, finished with fresh lemon zest and juice for a bright, flavorful meal perfect for spring and summer.
Ingredients
Scale
Produce
- 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
- Lemon zest and juice from 1 small lemon (optional)
Pasta & Dairy
- 12 oz. spaghetti
- 3/4 cup heavy cream
- 2 oz. Parmesan, finely grated, plus more for serving
Oils & Seasonings
- Kosher salt
- 1/4 cup (or more) extra-virgin olive oil
- Freshly ground black pepper
Instructions
- Cook Pasta: Bring a large pot of water to a boil and salt it generously. Add the spaghetti and cook, stirring occasionally, for 6 to 7 minutes or until just under al dente according to package directions. Reserve 1 1/2 to 2 cups of the pasta water before draining.
- Sauté Zucchini and Asparagus: In a large high-sided skillet over medium-high heat, heat 1/4 cup of extra-virgin olive oil. Add the zucchini and cook, stirring occasionally, until it starts to soften and turns lightly golden but still vibrant green, about 3 to 4 minutes; season with 1/2 teaspoon kosher salt. Add the asparagus and season with another 1/2 teaspoon salt. Cook, stirring often, until the asparagus is tender and vibrant green, about 4 minutes. Transfer these vegetables to a plate.
- Cook Onions, Leeks, Bell Pepper, and Garlic: Reduce the skillet heat to medium. If needed, add 1 to 2 tablespoons more oil to coat the pan. Add the sliced onions and leeks and cook, stirring occasionally, until they begin to wilt and caramelize, about 5 minutes; season with 1 teaspoon kosher salt. Add the chopped red bell pepper and cook, stirring and lowering heat if necessary to prevent charring, until slightly softened, about 3 to 4 minutes. Finally, stir in the finely chopped garlic and cook until fragrant and the onions are translucent, about 2 minutes.
- Prepare Cream Sauce: Lower the heat to medium-low and add the grape tomatoes, heavy cream, thawed peas, and 1/2 cup of the reserved pasta water to the skillet. Cook, stirring occasionally, until the tomatoes soften and start to burst, about 2 to 3 minutes.
- Combine Pasta and Vegetables: Return the cooked spaghetti, sautéed zucchini, and asparagus to the skillet. Add the grated Parmesan cheese and a splash of the reserved pasta water. Toss everything together over low heat, adding more pasta water as needed, until the sauce is glossy and the cheese has melted beautifully.
- Finish and Season: Stir in the lemon zest and juice if using, and season the dish with freshly ground black pepper to taste. Serve the Pasta Primavera hot, topped with additional Parmesan cheese if desired.
Notes
- Reserve pasta water to adjust sauce consistency and help the sauce adhere to pasta.
- Use fresh vegetables for the best flavor and texture.
- Optional lemon zest and juice brighten the dish but can be omitted if preferred.
- Parmesan cheese adds richness and umami; substitute with a vegetarian hard cheese if needed.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Pasta Primavera, vegetarian pasta, spring vegetables, creamy pasta, Italian pasta recipe, vegetable pasta dish
