Description
Pasta Primavera is a vibrant and creamy pasta dish loaded with fresh spring vegetables like zucchini, asparagus, leeks, and bell peppers, all tossed in a luscious Parmesan cream sauce. This quick stovetop recipe balances tender pasta with crisp-tender veggies and a bright touch of lemon, making it perfect for a fresh and satisfying meal.
Ingredients
Scale
Basic Ingredients
- Kosher salt
- 12 oz. spaghetti
- 1/4 cup (or more) extra-virgin olive oil
Vegetables
- 1 large zucchini, sliced into 1/2” half-moons
- 1 bunch asparagus, trimmed, quartered crosswise
- 1/2 red onion, sliced into 1/4” half-moons
- 2 small leeks, cut into 1/2” half-moons
- 1 red bell pepper, seeds and ribs removed, chopped
- 5 cloves garlic, finely chopped
- 1 cup grape tomatoes
- 1/3 cup frozen peas, thawed
Dairy & Flavorings
- 3/4 cup heavy cream
- 2 oz. Parmesan, finely grated, plus more for serving
- Lemon zest and juice from 1 small lemon (optional)
- Freshly ground black pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until just under al dente, about 6 to 7 minutes according to package directions. Reserve 1 1/2 to 2 cups of the pasta cooking water before draining.
- Sauté Zucchini and Asparagus: Meanwhile, heat 1/4 cup extra-virgin olive oil in a large high-sided skillet over medium-high heat. Add the zucchini and cook, stirring occasionally, until it starts to soften and turn lightly golden while still vibrant green, about 3 to 4 minutes. Season with 1/2 teaspoon kosher salt. Add the asparagus, season with another 1/2 teaspoon salt, and cook, stirring often, until asparagus is tender and vibrant green, about 4 minutes. Transfer these vegetables to a plate.
- Cook Onions, Leeks, and Bell Pepper: Reduce the heat to medium. If needed, coat the skillet with 1 to 2 tablespoons of olive oil. Add the sliced red onion and leeks, cooking and stirring occasionally until they begin to wilt and caramelize, about 5 minutes. Season with 1 teaspoon kosher salt. Add the chopped red bell pepper and cook, stirring and adjusting heat as necessary to avoid charring, until the pepper softens slightly, about 3 to 4 minutes. Stir in the chopped garlic and cook until fragrant and the onions are translucent, about 2 minutes.
- Simmer the Sauce and Combine: Lower the heat to medium-low. Add the grape tomatoes, heavy cream, thawed peas, and reserved 1/2 cup pasta water to the skillet. Cook, stirring occasionally, until the tomatoes are tender and beginning to burst, about 2 to 3 minutes. Add the cooked spaghetti along with the reserved zucchini and asparagus. Sprinkle in the grated Parmesan and a splash of pasta water. Toss everything together, adding more pasta water as needed, until the sauce is glossy and the cheese melts to coat the pasta evenly.
- Finish and Serve: Stir in lemon zest and juice if using, and season with freshly ground black pepper to taste. Serve hot, topped with additional grated Parmesan if desired.
Notes
- Be sure to reserve pasta water to adjust the sauce consistency and help it cling to the pasta.
- Vegetables should remain vibrant and slightly crisp for the best texture—avoid overcooking.
- Lemon zest and juice add a refreshing brightness but can be omitted if preferred.
- Use freshly grated Parmesan for better melting and flavor.
- This dish can be made vegetarian by ensuring the Parmesan used is suitable for vegetarians.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Pasta Primavera, spring pasta, vegetarian pasta, creamy pasta with vegetables, Italian pasta recipe
