Fresh Spring Vegetable Pasta Primavera
A delightful dish that combines vibrant spring vegetables and a creamy lemon sauce with pasta, making it a celebration of freshness and taste.
Ingredients
Pasta
- 12 oz 12 oz (340 g) fettuccine or linguine pasta
Vegetables
- 1 cup 1 cup fresh peas (shelled, or frozen if fresh aren't available)
- 1 bunch 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 medium 1 red bell pepper, thinly sliced
- 1 small 1 small zucchini, sliced into half-moons
- 2 cloves 2 cloves garlic, minced
- 1/4 cup 1/4 cup chopped fresh basil or parsley (optional) For garnish
Sauce
- 2 tablespoons 2 tablespoons extra virgin olive oil
- 1 cup 1 cup (240 ml) heavy cream or half-and-half
- 1 large Zest and juice of 1 large lemon
- 1/2 cup 1/2 cup (50 g) freshly grated Parmesan cheese
- 1 tablespoon 1 tablespoon unsalted butter (optional)
- Salt and freshly ground black pepper, to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add 12 oz (340 g) of fettuccine and cook according to package instructions (usually 9-11 minutes) until al dente. Reserve 1 cup (240 ml) of pasta water before draining.
- While the pasta cooks, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant but not browned.
Cooking
- Add the asparagus, bell pepper, and zucchini to the skillet. Cook for 4-5 minutes, stirring occasionally, until vegetables are crisp-tender and bright in color.
- Add fresh peas last and cook for another 2 minutes. If using frozen peas, add them directly and cook until warmed through.
- Lower heat to medium-low. Stir in 1 cup (240 ml) heavy cream, lemon zest, and juice of 1 large lemon. Let the sauce simmer gently for 3-4 minutes, stirring frequently, until slightly thickened. Avoid boiling.
- Stir in 1/2 cup (50 g) grated Parmesan and 1 tablespoon unsalted butter until melted and smooth. Season with salt and freshly ground black pepper to taste.
- If the sauce is too thick, add reserved pasta water a little at a time until desired consistency.
- Add the drained pasta to the skillet and toss well to coat evenly. Cook together for 1-2 minutes so pasta absorbs the sauce flavors.
- Add chopped fresh basil or parsley if using, tossing gently.
- Serve immediately, optionally sprinkling extra Parmesan and a few lemon zest shreds on top.
Notes
For best results, use the freshest ingredients available. This dish is best enjoyed warm, and can be stored in the refrigerator for 3 to 4 days. Freeze for longer storage, but note that the texture of vegetables may change.