Spring Vegetable Pasta Primavera in 30 Minutes
Spring vegetable pasta primavera is one of those dinners that looks restaurant-fancy but can absolutely happen on a busy Tuesday, with tender-crisp asparagus, peas, and onions tangled with pasta in a light, creamy Parmesan sauce.
Equipment
- Large pot
- Large deep skillet
- Cutting board
- Knife
- Heatproof measuring cup
- Colander
Ingredients
For the pasta and vegetables
- 10 oz short pasta (penne, fusilli, or farfalle)
- 1 1/2 tsp fine sea salt for the pasta water, plus more to taste
- 2 Tbsp olive oil
- 1 Tbsp unsalted butter optional; use all olive oil to make it lighter
- 1 small yellow onion thinly sliced (about 4 oz / 115 g)
- 3 cloves garlic finely minced
- 8 oz asparagus woody ends snapped off; cut into 1–2 inch pieces on a bias
- 1 cup sugar snap peas or snow peas strings removed and halved on a bias
- 3/4 cup peas (fresh or frozen) no need to thaw if frozen
- 1 small zucchini quartered lengthwise and sliced into 1/4-inch pieces (about 6 oz / 170 g)
- 1/2 cup cherry or grape tomatoes halved (optional)
For the sauce
- 1/2 cup heavy cream or 1/3 cup half-and-half plus 2 Tbsp reserved pasta water
- 1/2 cup freshly grated Parmesan cheese plus more for serving
- 1/2 cup reserved starchy pasta cooking water plus more as needed
- 1 tsp lemon zest finely grated (from 1 organic lemon)
- 2 Tbsp fresh lemon juice
- 1/4 tsp freshly ground black pepper plus more to taste
- 1/4 tsp red pepper flakes optional
- 1/4 cup fresh basil leaves chopped, lightly packed (or mix of basil and flat-leaf parsley)
Instructions
- Boil the pasta water and prep vegetables: Fill a large pot with at least 3 quarts (3 liters) of water and bring it to a boil. While it heats, slice the onion, mince the garlic, and prep the asparagus, peas, zucchini, and tomatoes.
- Salt the water and cook the pasta: When the water boils, add the salt, then the pasta. Cook 1–2 minutes less than the package suggests for al dente, stirring in the first few minutes to prevent sticking.
- Start the aromatics: While the pasta cooks, heat a large deep skillet over medium. Add olive oil and butter. When the butter melts, add sliced onion and a pinch of salt; cook until soft and lightly golden at the edges, about 5–7 minutes.
- Add garlic and tougher vegetables: Add minced garlic, asparagus, and zucchini. Stir to coat and cook 3–4 minutes, until asparagus brightens and begins to turn tender.
- Layer in peas and snap peas: Stir in snap peas (or snow peas) and peas (frozen straight from the freezer is fine). Cook 2–3 minutes, until vibrant and tender-crisp.
- Moisten the pan and hold the vegetables: Add about 1/4 cup (60 ml) pasta cooking water and scrape up browned bits. Reduce heat to low to keep vegetables warm.
- Reserve pasta water, then drain pasta: When pasta is just shy of al dente, reserve at least 1 cup (240 ml) starchy cooking water, then drain the pasta well.
- Combine pasta and vegetables: Add drained pasta to the skillet and toss over low heat until evenly distributed.
- Build the light cream sauce: Add heavy cream and 1/4 cup (60 ml) reserved pasta water; toss until the pasta and vegetables are coated.
- Add Parmesan and seasonings off the heat: Turn heat to very low or off and sprinkle in Parmesan gradually while tossing. Add lemon zest, lemon juice, black pepper, and red pepper flakes (if using). Loosen with more pasta water as needed until glossy and lightly coating.
- Fold in tomatoes and herbs: Gently fold in halved tomatoes and most of the chopped basil, reserving a little for garnish.
- Taste and adjust: Season with more salt, lemon, and pepper to taste. If needed, warm over low heat 1–2 minutes, stirring often.
- Serve: Divide into warmed bowls and top with remaining basil, extra Parmesan, and a drizzle of olive oil if desired. Serve immediately.
