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Fresh Spring Vegetable Pasta Primavera

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A quick and easy pasta primavera recipe featuring fresh spring vegetables sautéed in garlic-infused olive oil, tossed with pasta, lemon juice, and Parmesan cheese for a bright, comforting meal.

Ingredients

Scale
  • 12 ounces (340 g) pasta (penne, farfalle, or spaghetti)
  • 1 bunch asparagus (about 1 pound/450 g), trimmed and cut into 2-inch pieces
  • 1 cup (150 g) fresh or frozen peas
  • 1 large red or yellow bell pepper, sliced thinly
  • 1 cup (150 g) cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil (extra virgin preferred)
  • Juice of 1 medium lemon
  • 1/2 cup (50 g) grated Parmesan cheese
  • A handful of fresh basil, chopped (optional)
  • Salt and freshly cracked black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 g) pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup (240 ml) of pasta water before draining.
  2. While pasta cooks, prep your vegetables: trim and cut asparagus into 2-inch pieces, slice bell pepper thinly, halve cherry tomatoes, and mince garlic.
  3. Heat 3 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
  4. Add asparagus and bell peppers to the skillet. Cook for about 5 minutes, stirring occasionally, until tender-crisp and bright in color.
  5. Stir in peas and cherry tomatoes. Cook for another 2-3 minutes until peas are warmed through and tomatoes just start to soften.
  6. Add the cooked pasta directly into the skillet with the vegetables. Toss everything together gently.
  7. Pour in fresh lemon juice and about 1/2 cup (120 ml) reserved pasta water. Toss to combine, adding more pasta water as needed to create a light, silky sauce.
  8. Remove from heat and stir in 1/2 cup (50 g) grated Parmesan cheese. Season with salt and freshly cracked black pepper to taste.
  9. Finish with a handful of chopped fresh basil. Give it one final toss and serve immediately.

Notes

Do not overcook the vegetables; keep them tender-crisp for best texture and color. Reserve pasta water to create a silky sauce. Use fresh lemon juice for brightness. For vegan version, substitute Parmesan with nutritional yeast or plant-based cheese and use dairy-free pasta. Gluten-free pasta options include chickpea or brown rice pasta.

Nutrition

Keywords: pasta primavera, spring vegetables, asparagus pasta, easy pasta recipe, vegetarian pasta, quick dinner, healthy pasta

Find it online: https://tomyumy.com/fresh-spring-vegetable-pasta-primavera-recipe-easy-homemade-guide/