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Creamy Spring Vegetable Pasta Primavera Recipe Easy Lemon Garlic Sauce

creamy spring vegetable pasta primavera - featured image
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A bright and creamy pasta primavera featuring fresh spring vegetables and a tangy lemon garlic sauce, perfect for a quick and satisfying meal.

Ingredients

Scale
  • 12 oz (340 g) fettuccine or linguine pasta
  • 1 cup snap peas, trimmed
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 2 cups baby spinach
  • 1/2 cup cherry tomatoes, halved (optional)
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 cup heavy cream (or half-and-half for a lighter option)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh basil or parsley (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz (340 g) of fettuccine or linguine and cook according to package instructions until al dente (usually 9-11 minutes). Stir occasionally to prevent sticking. Once done, reserve 1 cup of pasta water and drain the rest.
  2. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 cup snap peas and 1 bunch asparagus (cut into 2-inch pieces). Cook for about 4-5 minutes, stirring occasionally, until veggies are tender-crisp and bright green. Add 2 cups baby spinach and optional 1/2 cup halved cherry tomatoes; cook for another 1-2 minutes until spinach wilts. Season with a pinch of salt and pepper. Remove veggies from heat and set aside.
  3. In the same skillet, melt 2 tablespoons unsalted butter over medium-low heat. Add 3 cloves minced garlic and sauté gently for 1-2 minutes until fragrant but not browned.
  4. Pour in 1 cup heavy cream and stir to combine. Let it simmer gently for 3-4 minutes to thicken slightly.
  5. Stir in 1/2 cup freshly grated Parmesan cheese until melted and smooth. Mix in 1 tablespoon lemon zest and 2 tablespoons fresh lemon juice. Taste and adjust seasoning with salt and freshly ground black pepper. If the sauce feels too thick, add reserved pasta water a few tablespoons at a time until desired consistency is reached.
  6. Return the cooked vegetables to the skillet with the sauce. Add the drained pasta and toss everything together over low heat for 1-2 minutes, allowing the sauce to cling to the noodles and veggies.
  7. Remove from heat and stir in 2 tablespoons chopped fresh basil or parsley for a fresh, aromatic finish.
  8. Serve immediately with a sprinkle of extra Parmesan and a twist of lemon zest if desired.

Notes

Do not overcook the vegetables; they should remain vibrant and tender-crisp. Add reserved pasta water gradually to adjust sauce thickness without watering down flavor. Sauté garlic gently on medium-low heat to avoid bitterness. Freshly grate Parmesan cheese for best sauce texture. Adjust lemon juice at the end to maintain bright flavor.

Nutrition

Keywords: pasta primavera, spring vegetables, lemon garlic sauce, creamy pasta, easy dinner, vegetarian pasta, quick pasta recipe

Find it online: https://eliplate.com/creamy-spring-vegetable-pasta-primavera-recipe-easy-lemon-garlic-sauce/