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Fresh Spring Vegetable Pasta Primavera Recipe with Easy Creamy Lemon Sauce

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A bright and lively pasta primavera featuring fresh spring vegetables tossed in a creamy lemon sauce, perfect for a quick and satisfying meal.

Ingredients

Scale
  • 12 oz (340 g) fettuccine or linguine pasta
  • 2 tablespoons extra virgin olive oil
  • 1 cup fresh peas (shelled, or frozen if fresh aren’t available)
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 red bell pepper, thinly sliced
  • 1 small zucchini, sliced into half-moons
  • 2 cloves garlic, minced
  • 1 cup (240 ml) heavy cream or half-and-half
  • Zest and juice of 1 large lemon
  • 1/2 cup (50 g) freshly grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup chopped fresh basil or parsley (optional)
  • 1 tablespoon unsalted butter (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz (340 g) of fettuccine and cook according to package instructions (usually 9-11 minutes) until al dente. Reserve 1 cup (240 ml) of pasta water before draining.
  2. While the pasta cooks, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant but not browned.
  3. Add the asparagus, bell pepper, and zucchini to the skillet. Cook for 4-5 minutes, stirring occasionally, until vegetables are crisp-tender and bright in color. Add fresh peas last and cook for another 2 minutes. If using frozen peas, add them directly and cook until warmed through.
  4. Lower heat to medium-low. Stir in 1 cup (240 ml) heavy cream, lemon zest, and juice of 1 large lemon. Let the sauce simmer gently for 3-4 minutes, stirring frequently, until slightly thickened. Avoid boiling.
  5. Stir in 1/2 cup (50 g) grated Parmesan and 1 tablespoon unsalted butter until melted and smooth. Season with salt and freshly ground black pepper to taste. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency.
  6. Add the drained pasta to the skillet and toss well to coat evenly. Cook together for 1-2 minutes so pasta absorbs the sauce flavors. Add chopped fresh basil or parsley if using, tossing gently.
  7. Serve immediately, optionally sprinkling extra Parmesan and a few lemon zest shreds on top.

Notes

If you want a dairy-free version, swap cream with full-fat coconut milk and use nutritional yeast instead of Parmesan. For gluten-free pasta, use brown rice or chickpea pasta. Avoid boiling the cream sauce to prevent curdling. Toss overcooked veggies in ice water to keep crispness. Reserve pasta water to adjust sauce consistency.

Nutrition

Keywords: pasta primavera, spring vegetables, creamy lemon sauce, easy pasta recipe, vegetarian pasta, fresh peas, asparagus, lemon zest, quick dinner

Find it online: https://katedishes.com/fresh-spring-vegetable-pasta-primavera-recipe-with-easy-creamy-lemon-sauce/