Pasta Primavera
A bright spring pasta with asparagus, peas, zucchini and cherry tomatoes in a light lemon, garlic and Parmesan sauce.
- Servings
- 4
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
Ingredients
Equipment
- Large pot
- Large skillet
Instructions
Cook the pasta in a big pot of salted boiling water. Add the asparagus and peas for the last 2 minutes. Save 1 cup of the water, then drain everything together.Cook the pasta in a big pot of salted boiling water. Add the asparagus and peas for the last 2 minutes. Save 237 mL of the water, then drain everything together.
Meanwhile heat the oil in the skillet over medium-high heat and cook the zucchini until lightly browned, 4 minutes. Add the garlic for 1 minute.
Add the cherry tomatoes and cook until they start to soften, 2 minutes.
Add the pasta and vegetables, butter, lemon zest and juice, salt, cheese and a splash of pasta water and toss until glossy. Scatter with basil and serve.
Notes
- Use whatever green vegetables are in season: broccoli, green beans or snap peas all work.
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Nutrition estimate
- Calories
- 570
- Protein
- 20 g
- Carbs
- 77 g
- Fat
- 21 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
