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Vibrant Spring Vegetable Pasta Primavera

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A fresh and lively pasta dish celebrating spring’s best produce with tender pasta, crisp vegetables, and a light garlic-lemon sauce. Quick, easy, and perfect for a wholesome homemade meal.

Ingredients

Scale
  • 12 ounces (340 grams) pasta (penne, farfalle, or fusilli)
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 bunch asparagus (about 1 pound/450 grams), trimmed and cut into 2-inch pieces
  • 1 cup (about 100 grams) sugar snap peas, trimmed
  • 1 cup (about 150 grams) cherry tomatoes, halved
  • 2 cups (about 60 grams) baby spinach, fresh
  • Zest and juice of 1 lemon
  • 2 tablespoons chopped fresh basil and/or parsley
  • ½ cup (50 grams) grated Parmesan cheese (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of pasta and cook according to package instructions until al dente, usually about 9-11 minutes. Reserve ½ cup (120 ml) of pasta water before draining. Drain the pasta and set aside.
  2. While pasta cooks, trim and cut 1 bunch (about 1 pound/450 grams) of asparagus into 2-inch pieces. Trim 1 cup (100 grams) sugar snap peas. Halve 1 cup (150 grams) cherry tomatoes. Rinse 2 cups (60 grams) baby spinach and roughly chop fresh herbs (about 2 tablespoons).
  3. Heat 3 tablespoons extra virgin olive oil over medium heat in a large skillet. Add 3 cloves minced garlic and cook until fragrant, about 30 seconds, being careful not to brown it.
  4. Add asparagus and sugar snap peas to the skillet and sauté for 3-4 minutes until bright green and tender-crisp. Toss in cherry tomatoes and cook an additional 2 minutes until they start to soften.
  5. Add drained pasta to the skillet with vegetables. Toss gently to combine. Add baby spinach and stir until just wilted, about 1 minute. If the mixture seems dry, add reserved pasta water a tablespoon at a time to loosen and create a light sauce.
  6. Remove skillet from heat. Zest and squeeze juice of 1 lemon over the pasta. Add chopped fresh basil and/or parsley. Season generously with salt and freshly ground black pepper. Toss everything until well mixed and vibrant.
  7. Sprinkle ½ cup (50 grams) grated Parmesan cheese over the pasta and toss gently one last time. Serve immediately while warm, garnished with extra herbs or a drizzle of olive oil if desired.

Notes

Do not overcook the vegetables; keep them crisp-tender and colorful. Reserve pasta water to create a silky sauce. Add lemon zest and juice at the end to preserve brightness. Season well with salt and pepper. Rewarm gently if needed, adding pasta water to keep moist. Parmesan cheese is optional but recommended for richness.

Nutrition

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

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