Pasta Primavera Recipe

I’m excited to share my Pasta Primavera Recipe that combines summer vegetables with lemon cream sauce, Parmesan, and fresh herbs into a simple, family-friendly dinner you’ll want to read about.

I used to roll my eyes at veggie-forward dinners, then I made this and changed my mind. This is my take on a Pasta Primavera Recipe, and its not what you think.

Thin ribbons of zucchini peek through, they catch the sauce and give the dish a quiet crunch. I love how the flavors are simple but layered, little surprises in each bite that keep you curious.

It works for a lazy weeknight or for showing off without trying too hard. I cant promise you’ll share, but you might fight for the last forkful.

Ingredients

• Pasta brings carbs and comfort, keeps you full, choose whole grain for extra fiber.
• Extra virgin olive oil adds healthy fats, depth and a fruity, peppery note.
• Zucchini is mild and watery, low calorie, gives fiber and a delicate green flavor.
• Cherry tomatoes bring sweetness and bright acidity, vitamin C, they pop in every bite.
• Asparagus adds snap, vitamins and a slightly bitter grassy edge, very springlike.
• Peas add a pop of sweetness, protein and fiber, tiny but filling.
• Parmesan gives umami and salty depth, calcium rich, grates over everything.
• Lemon zest and juice lift richness with bright acidity, balances cream and fat.

Ingredient Quantities

• 12 oz (340 g) pasta (penne, farfalle or fusilli)
• 2 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• 1 small shallot, finely chopped
• 3 garlic cloves, minced
• 1 medium zucchini, sliced into half moons
• 1 medium yellow squash, sliced
• 1 red bell pepper, thinly sliced
• 1 cup asparagus, trimmed and cut into 1 inch pieces
• 1 cup cherry tomatoes, halved
• 1 cup frozen peas, thawed
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 1 lemon, zested and juiced
• 1/4 cup fresh basil leaves, torn
• 2 tbsp fresh parsley, chopped
• 1/2 tsp red pepper flakes (optional)
• Kosher salt and freshly ground black pepper, to taste

How to Make this

1. Prep everything first: slice the zucchini and yellow squash into half moons, thinly slice the red pepper, trim and cut asparagus into 1 inch pieces, halve the cherry tomatoes, finely chop the shallot, mince the garlic, zest and juice the lemon, grate the Parmesan, tear the basil and chop the parsley, thaw the peas. It’ll make the cooking go fast.

2. Bring a large pot of water to a rolling boil, salt it well (like the sea). Cook 12 oz pasta until just al dente according to package directions. Before you drain save about 1 cup of the starchy pasta water then drain the pasta.

3. While the pasta cooks heat 2 tbsp extra virgin olive oil and 2 tbsp unsalted butter in a large skillet over medium heat. Add the shallot and cook until soft about 2 minutes then add 3 garlic cloves and 1/2 tsp red pepper flakes if using. Cook just 30 seconds so the garlic gets fragrant but doesn’t burn.

4. Add the zucchini, yellow squash, red bell pepper and asparagus to the pan. Season with kosher salt and freshly ground black pepper and sauté until the veggies are just tender about 4 to 5 minutes. Don’t overcook them you want some bite. Add the cherry tomatoes and thawed peas last and cook another 1 to 2 minutes so the tomatoes soften.

5. Pour in 1 cup heavy cream, bring to a gentle simmer and scrape any browned bits off the bottom. Stir in 1/2 cup freshly grated Parmesan, the lemon zest and about half the lemon juice and let the sauce thicken a minute or two. Taste and season with more salt pepper and lemon juice as needed.

6. Add the drained pasta to the skillet and toss to coat, using reserved pasta water a splash at a time to loosen the sauce and make it silky. You probably won’t need the whole cup but keep it handy.

7. Stir in the torn basil leaves and 2 tbsp chopped parsley, and if you want add the remaining tablespoon of butter or a little extra Parmesan for shine and richness. Give it one final toss so the herbs wilt slightly.

8. Serve immediately topped with extra freshly grated Parmesan, a crack of black pepper and more lemon zest if you like. Leftovers reheat with a splash of cream or water to loosen the sauce.

Equipment Needed

1. Large pot (6 quart or bigger) for boiling the pasta
2. Colander or strainer to drain and catch that starchy water
3. Large skillet (10 to 12 inch) for the sauce and veggies
4. Cutting board for all the chopping
5. Sharp chef’s knife for slicing and mincing
6. Measuring cups and spoons (you’ll need a 1 cup measure)
7. Microplane zester or fine grater for the lemon and Parmesan
8. Silicone spatula or wooden spoon for stirring and scraping browned bits
9. Tongs or a pasta fork to toss the pasta with the sauce

FAQ

Pasta Primavera Recipe Substitutions and Variations

• Pasta (12 oz): swap with whole wheat penne or a gluten free rice/quinoa pasta, or if you like long noodles use spaghetti or linguine — works fine with the sauce.
• Heavy cream (1 cup): use half and half for a lighter sauce, or mix 3/4 cup milk with 1/3 cup melted butter to mimic cream; for dairy free use canned coconut cream (same amount).
• Parmesan (1/2 cup): substitute Pecorino Romano or Grana Padano at the same amount, for a vegan option use 2–3 tbsp nutritional yeast plus a pinch of salt.
• Fresh basil (1/4 cup): replace with flat leaf parsley plus a squeeze of lemon for brightness, or use arugula for a peppery note; if you only have dried, start with about 1 tsp and adjust.

Pro Tips

– Don’t dump the cheese in all at once. Turn the heat down or off, stir the cheese in slowly or mix it first with a little hot cream or pasta water so it melts smooth and doesn’t clump. If the sauce looks grainy, whisk in extra reserved pasta water a splash at a time.

– Keep the veggies bright by cooking them hot and fast in a single layer so they get a little color and still have bite. If you want more depth, roast or blister the tomatoes and peppers ahead of time for smoky sweetness without extra fuss.

– Hold back most of the lemon juice and add it at the end, and add the basil off the heat. Basil wilts and loses its aroma if it sits in hot sauce, and finishing with lemon keeps the brightness fresh.

– For a silky finish, stir in a small knob of cold butter or a spoon of mascarpone off the heat, and always use freshly grated real Parmesan instead of pregrated powder. Taste and salt in stages, because you can always add more but you cant take it away.