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Classic Creamy Vegetable Pasta Primavera with Lemon Zest

A fork lifting creamy Pasta Primavera noodles mixed with bright green peas and asparagus spears.
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This recipe provides instructions for a simple, creamy pasta dish featuring fresh spring vegetables tossed in a light lemon-herb sauce.

Ingredients

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  • 1 pound pasta (fettuccine or penne recommended)
  • 1 tablespoon olive oil
  • 1 cup broccoli florets
  • 1 cup sliced carrots
  • 1 cup trimmed asparagus spears, cut into 1-inch pieces
  • 1 cup frozen peas, thawed
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine or vegetable broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining. Set the drained pasta aside.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the broccoli and carrots. Cook for 4 minutes until slightly tender.
  3. Add the asparagus and cook for 3 more minutes. Stir in the thawed peas and minced garlic. Cook for 1 minute until the garlic is fragrant.
  4. Pour in the white wine or broth. Let it simmer and reduce by half, about 2 minutes.
  5. Reduce the heat to low. Stir in the heavy cream, Parmesan cheese, lemon zest, and lemon juice. Stir until the sauce is smooth. Season with salt and pepper.
  6. Add the cooked pasta to the skillet with the sauce and vegetables. Toss to coat everything evenly. If the sauce seems too thick, add the reserved pasta water, one splash at a time, until you reach your desired consistency.
  7. Stir in the fresh parsley. Serve immediately.

Notes

  • Use pasta shapes that hold sauce well, such as rotini or farfalle, if you prefer over long strands.
  • For a lighter sauce, substitute half-and-half for the heavy cream and reduce the amount of Parmesan cheese slightly.
  • You can blanch the harder vegetables (like carrots and broccoli) for 2 minutes before sautéing to ensure they cook evenly with the softer vegetables.

Nutrition

Find it online: https://spoonswirl.com/pasta-primavera-creamy-vegetable-recipe/