Pasta Primavera Recipe
A vibrant and creamy Pasta Primavera featuring fresh spring vegetables, tender spaghetti, and a luscious Parmesan cream sauce, perfect for a light yet satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 12 oz. spaghetti
- Kosher salt
Vegetables
- 1 large zucchini, sliced into 1/2” half-moons
- 1 bunch asparagus, trimmed and 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 & Oils
- 1/4 cup (or more) extra-virgin olive oil
- 3/4 cup heavy cream
- 2 oz. Parmesan cheese, finely grated, plus more for serving
Other
- Lemon zest and juice from 1 small lemon (optional)
- Freshly ground black pepper
Instructions
- Cook Pasta: In a large pot of boiling salted water, cook spaghetti until just under al dente, about 6 to 7 minutes, stirring occasionally. Reserve 1 1/2 to 2 cups of pasta water, then drain pasta.
- Sauté Zucchini and Asparagus: Heat 1/4 cup olive oil in a large high-sided skillet over medium-high heat. Add zucchini and cook, stirring occasionally, until they start to soften and lightly golden but remain vibrant green, about 3-4 minutes. Season with 1/2 teaspoon salt. Add asparagus, season with 1/2 teaspoon salt, and cook, stirring often, until asparagus turns bright green and softens, about 4 minutes. Transfer vegetables to a plate.
- Cook Onions, Leeks, and Bell Pepper: Reduce heat to medium. Add 1 to 2 tablespoons olive oil to the skillet if needed. Add sliced red onion and leeks, cooking and stirring occasionally until they begin to wilt and caramelize, about 5 minutes. Season with 1 teaspoon salt. Add chopped red bell pepper and cook, stirring and adjusting heat to avoid charring, until slightly softened, 3 to 4 minutes. Add chopped garlic and cook, stirring, until fragrant and onions become translucent, about 2 minutes.
- Make Cream Sauce and Combine: Lower heat to medium-low. Add grape tomatoes, heavy cream, thawed peas, and 1/2 cup of reserved pasta water. Cook, stirring occasionally, until tomatoes soften and start to burst, about 2 to 3 minutes. Add cooked spaghetti, zucchini, asparagus, grated Parmesan, and a splash of pasta water. Toss everything to combine, adding more pasta water as needed, until the sauce is glossy and cheese has melted.
- Finish and Season: Stir in lemon zest and juice if using for brightness. Season with freshly ground black pepper to taste. Serve immediately topped with additional Parmesan cheese if desired.
Notes
- Reserve pasta water as it helps loosen the sauce and creates a creamy texture when combined with cheese.
- Be careful not to overcook the pasta; it should be slightly under al dente as it will cook more when combined with the sauce.
- You can substitute heavy cream with half-and-half for a lighter dish, but sauce may be less rich.
- Lemon adds freshness but is optional; add according to your taste preference.
- Use freshly grated Parmesan for best flavor and meltability.
Keywords: Pasta Primavera, Spaghetti, Vegetarian Pasta, Spring Vegetables, Creamy Pasta, Italian Recipe
Find it online: https://tastybella.com/pasta-primavera-recipe/
