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spring garden primavera pasta recipe - Spring Garden Primavera Pasta served in a white bowl overhead view
Chloe

Spring Garden Primavera Pasta

spring garden primavera pasta recipe made easy at home. A vibrant celebration of spring vegetables tossed with al dente pasta in a light, lemony cream sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 420
Ingredients Method

Ingredients
  

Main
  • 12 oz penne pasta or other short pasta
  • 2 tbsp olive oil extra virgin
  • 3 cloves garlic minced
  • 1 zucchini diced medium
  • 1 yellow bell pepper thinly sliced
  • 1 cup asparagus cut into 1-inch pieces, woody ends trimmed
  • 1 cup cherry tomatoes halved
  • 3/4 cup frozen peas thawed
  • 1/2 cup heavy cream
  • 1 lemon zest and juice
  • 1/2 cup grated Parmesan cheese plus more for serving
  • to taste salt and black pepper
  • 1/4 cup fresh basil torn or julienned

Method
 

  1. Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve ½ cup pasta water, then drain.
  2. In a large skillet over medium-high heat, warm olive oil. Add garlic and sauté 30 seconds until fragrant. Add zucchini and bell pepper; cook, stirring occasionally, until just beginning to soften, about 4 minutes.
  3. Add asparagus and cherry tomatoes to the skillet. Cook 2 minutes more, then stir in peas and season with salt and pepper.
  4. Reduce heat to low. Pour in heavy cream, lemon zest, and lemon juice. Stir to combine and simmer gently for 1 minute.
  5. Add drained pasta and grated Parmesan to the skillet. Toss well, adding splashes of reserved pasta water as needed to create a silky, clingy sauce.
  6. Remove from heat. Toss in fresh basil. Taste and adjust seasoning. Serve immediately in warm bowls with extra Parmesan.