Easy Pasta Primavera Recipe
Easy Pasta Primavera Recipe is a creamy vegetable pasta made with asparagus, peas, lemon, and Parmesan.Ready in just 35 minutes.Perfect for an easy vegetarian weeknight dinner.
Ingredients
- 10 –12 ounces tagliatelle fettuccine, or pappardelle
- 2 tablespoons olive oil
- 1 leek thinly sliced
- 1 bunch asparagus trimmed and cut into 1-inch pieces
- 1½ cups snap peas sliced
- 4 cloves garlic minced
- 1½ cups peas or edamame
- Salt to taste
- Black pepper to taste
- Red chili flakes to taste
- Zest of 1 lemon
- ¼ –½ cup chopped Italian parsley
- 1 –2 tablespoons chopped mint basil, or tarragon (optional)
- ½ cup grated Pecorino Romano or Parmesan
- ½ cup heavy cream or plant-based cream, crème fraîche, or yogurt
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup of pasta water before draining.
- Meanwhile, heat olive oil in a large skillet over medium heat.
- Add the sliced leek and asparagus. Cook for 3–4 minutes until slightly softened.
- Stir in the snap peas and garlic. Season with salt, pepper, and chili flakes.
- Add the peas and continue cooking until the vegetables are bright green and tender-crisp.
- Add the cooked pasta to the skillet along with the lemon zest, grated Pecorino, and a splash of reserved pasta water.
- Toss until the cheese melts into a silky sauce.
- Stir in the cream and two-thirds of the fresh herbs. Add more cream or pasta water if needed for a smooth consistency.
- Taste and adjust seasoning.
- Serve the Easy Pasta Primavera Recipe immediately with extra cheese, fresh herbs, and additional lemon zest.
Notes
- Fresh spring vegetables produce the best flavor.
- Broccoli, zucchini, spinach, or green beans are excellent additions.
- Add toasted pine nuts for extra texture.
- Finish with freshly cracked black pepper before serving.