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Creamy Pasta Primavera with penne, broccoli, red peppers, asparagus, and zucchini in a skillet on a marble surface, garnished with parsley.
Layla

Bright & Fresh Lemon Herb Pasta Primavera

A vibrant celebration of spring, this Pasta Primavera features tender-crisp vegetables tossed in a light, zesty lemon-herb cream sauce. It's the perfect quick and elegant weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 625
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta and Vegetables
  • 12 oz Linguine, fettuccine, or other long pasta
  • 1 tbsp Olive oil
  • 1 bunch Asparagus about 1 lb, tough ends trimmed, cut into 1.5-inch pieces
  • 1 medium Zucchini halved lengthwise and sliced 1/4-inch thick
  • 1 medium Red bell pepper cored and thinly sliced
  • 1 cup Frozen peas no need to thaw
  • Kosher salt and freshly ground black pepper to taste
For the Lemon Herb Sauce
  • 4 tbsp Unsalted butter cubed
  • 3 cloves Garlic finely minced or grated
  • 1/2 cup Heavy cream
  • 1/2 cup Vegetable broth or reserved pasta water
  • 1 large Lemon zest and juice
  • 1/2 cup Grated Parmesan cheese plus more for serving
  • 1/4 cup Fresh parsley finely chopped
  • 1/4 cup Fresh basil chopped or torn
  • 1/4 tsp Red pepper flakes optional, for a little heat

Equipment

  • Large pot or Dutch oven
  • Large skillet or sauté pan
  • Colander
  • Microplane or Zester
  • Whisk

Method
 

Cook the Pasta
  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
Sauté the Vegetables
  1. While the pasta is cooking, heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the asparagus and red bell pepper. Sauté for 3-4 minutes until they begin to become tender-crisp. Season with a pinch of salt and pepper.
  2. Add the sliced zucchini to the skillet and cook for another 2-3 minutes, until it is just tender but still has a slight bite. Remove all vegetables from the skillet and set them aside on a plate.
Create the Sauce
  1. Reduce the heat to medium. Add the cubed butter to the same skillet. Once melted, add the minced garlic and red pepper flakes (if using) and cook for about 30-60 seconds until fragrant, being careful not to burn the garlic.
  2. Slowly whisk in the heavy cream and vegetable broth (or 1/2 cup of the reserved pasta water). Bring the mixture to a gentle simmer and let it cook for 2 minutes to slightly thicken. Turn the heat down to low.
  3. Stir in the Parmesan cheese, lemon zest, and lemon juice. Whisk until the cheese is fully melted and the sauce is smooth. Season with salt and pepper to taste.
Combine and Serve
  1. Add the drained pasta, cooked vegetables, and frozen peas to the skillet with the sauce. Toss everything together gently over low heat until the pasta and vegetables are well-coated and everything is heated through, about 1-2 minutes. The peas will cook through quickly.
  2. Stir in the fresh parsley and basil. If the sauce is too thick, add a splash more of the reserved pasta water until it reaches your desired consistency.
  3. Serve immediately, garnished with extra grated Parmesan cheese and a crack of black pepper.

Notes

Vegetable Variations: Feel free to customize with your favorite spring vegetables like snap peas, broccoli florets, or yellow squash. Adjust cooking times accordingly.
Make it Lighter: For a lighter sauce, you can omit the heavy cream and use 1 cup of reserved pasta water or vegetable broth instead.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken upon chilling; you can add a splash of water or broth when reheating.