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Pasta Primavera

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A light and colorful pasta dish featuring fresh spring vegetables in a garlic-parmesan olive-oil sauce.

Ingredients

Scale
  • 12 oz (340 g) linguine or fettuccine
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup (120 g) sliced carrots
  • 1 cup (120 g) asparagus, cut into 1-inch pieces
  • 1 cup (120 g) small broccoli florets
  • 1 cup (150 g) cherry tomatoes, halved
  • 1/2 cup (75 g) frozen peas, thawed
  • 1/4 cup (60 ml) vegetable broth or reserved pasta water
  • 1/4 cup (25 g) freshly grated Parmesan cheese, plus more for serving
  • 2 tbsp chopped fresh basil
  • Salt and freshly ground black pepper, to taste
  • Pinch of red-pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1/2 cup of the cooking water, then drain.
  2. Meanwhile, heat the olive oil and butter in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
  3. Add carrots; cook 2 minutes. Stir in asparagus and broccoli, sautéing 4–5 minutes until crisp-tender.
  4. Add cherry tomatoes and peas; cook 2 minutes. Season with salt, pepper, and red-pepper flakes.
  5. Pour in the vegetable broth (or reserved pasta water) and bring to a simmer.
  6. Add the drained pasta to the skillet, tossing to coat. Sprinkle in Parmesan and splash in extra pasta water as needed to create a light sauce.
  7. Remove from heat, stir in fresh basil, adjust seasoning, and serve with additional Parmesan.

Notes

  • Swap in other quick-cooking vegetables like zucchini, bell peppers, or snap peas.
  • For a vegan version, use all olive oil and substitute dairy-free Parmesan.
  • Leftovers keep up to 3 days refrigerated; reheat gently with a splash of water.

Nutrition

Keywords: pasta primavera, spring vegetables, vegetarian pasta, quick dinner, italian recipe

Find it online: https://zesticook.com/pasta-primavera/