Name: Pasta Primavera
Ingredients: 12 oz linguine, fettuccine, or penne; 3 tbsp olive oil; 3 cloves garlic, minced; 1 cup asparagus, cut into bite-sized pieces; 1 medium zucchini, thinly sliced; 1 cup cherry tomatoes, halved; 1 cup bell peppers, diced (red and yellow for color); ½ cup peas (fresh or frozen); ½ cup freshly grated Parmesan; 2 tbsp fresh lemon juice; Handful of fresh basil, chopped; Salt and freshly cracked black pepper, to taste

Description

Hey there, friend! Imagine a bowl full of vibrant, crisp-tender vegetables tossed with perfectly cooked pasta, kissed with lemon, olive oil, and Parmesan. That’s Pasta Primavera—a bright, fresh, and utterly satisfying dish that’s perfect for spring… or any time you want a taste of sunshine on a plate. Quick, colorful, and endlessly adaptable, this recipe will make you look like a kitchen rockstar with minimal effort.

Ingredients

Scale

12 oz linguine, fettuccine, or penne
3 tbsp olive oil
3 cloves garlic, minced
1 cup asparagus, cut into bite-sized pieces
1 medium zucchini, thinly sliced
1 cup cherry tomatoes, halved
1 cup bell peppers, diced (red and yellow for color)
½ cup peas (fresh or frozen)
½ cup freshly grated Parmesan
2 tbsp fresh lemon juice
Handful of fresh basil, chopped
Salt and freshly cracked black pepper, to taste

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup of pasta water before draining—this starchy water will help create a silky sauce.
Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant—don’t brown it!
Cook heartier veggies: Add asparagus, zucchini, and bell peppers. Sauté 5–6 minutes until tender-crisp.
Add quick-cookers: Toss in cherry tomatoes and peas. Cook 1–2 minutes until warmed through.
Combine with pasta: Reduce heat to low, add drained pasta, reserved pasta water, lemon juice, and Parmesan. Toss until everything is coated in a light, creamy sauce.
Finish with flair: Remove from heat. Stir in fresh basil, season with salt and pepper, and toss gently. Serve immediately with extra Parmesan if desired.

Notes

Protein boost: Add shredded chicken, cooked shrimp, or chickpeas.
Creamy version: Stir in ¼ cup heavy cream or mascarpone.
Herb twist: Swap basil for parsley, chives, or mint.
Spicy kick: Add a pinch of red pepper flakes.
Gluten-free/dairy-free: Use gluten-free pasta and nutritional yeast instead of Parmesan.

Nutrition

Calories: 410 kcal Per Serving
Sugar: 7g
Fat: 16 g
Carbohydrates: 52 g
Fiber: 6 g
Protein: 14 g