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Pasta Primavera

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This Pasta Primavera recipe is a fresh, colorful, and quick weeknight dinner featuring seasonal vegetables, lemon zest, and Parmesan tossed with your favorite pasta. It’s light, vibrant, and ready in under 30 minutes—perfect for spring or anytime you want a healthy, satisfying meal.

Ingredients

  • 12 oz pasta (penne, farfalle, linguine, or preferred variety)
  • 2 tbsp olive oil (plus more as needed)
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1 cup asparagus, chopped
  • 1 small zucchini, chopped or sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup peas (fresh or frozen)
  • 1/2 cup grated Parmesan cheese
  • Zest of 1 lemon
  • Handful of fresh basil leaves
  • Salt and black pepper, to taste
  • Red pepper flakes, to taste (optional)

Instructions

  1. Cook pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain. Drizzle pasta with olive oil to prevent sticking.
  2. In a large skillet, heat olive oil over medium heat. Sauté onion for 2–3 minutes until softened.
  3. Add garlic and asparagus; cook for another 2–3 minutes.
  4. Stir in zucchini and cherry tomatoes. Cook 3–4 minutes until just tender.
  5. Add peas and cook 1 more minute.
  6. Reduce heat and toss in the cooked pasta. Add reserved pasta water as needed to loosen the sauce.
  7. Stir in Parmesan, season with salt, pepper, and red pepper flakes. Finish with lemon zest and fresh basil.
  8. Serve immediately while hot and vibrant.

Notes

  • Add grilled chicken, shrimp, or tofu for a protein boost.
  • To make it creamy, stir in mascarpone or a splash of cream.
  • Works with any veggies you have on hand: mushrooms, spinach, bell peppers, etc.
  • Make it vegan by skipping the cheese or using a vegan Parmesan.
  • Use gluten-free pasta for a gluten-free version.

Nutrition

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