This Spring Pasta Primavera with Lemon Garlic Sauce comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight dinner that your family will love! It’s the ultimate dish for spring, bursting with seasonal veggies that can easily be adjusted based on what you have on hand. Let’s get cooking!
Ingredients to Bring This Dish to Life
- 12 oz fettuccine or linguine: You can really use any noodle type you enjoy, just adjust the cooking time to fit the pasta shape.
- 1 cup asparagus tips, trimmed and cut into 2-inch pieces: Asparagus adds an amazing crunch and bright color!
- 1 cup sugar snap peas, trimmed: These sweet little gems give a lovely pop to the dish.
- 1 cup cherry tomatoes, halved: They add juiciness and a burst of flavor when you bite into them.
- 1 medium zucchini, sliced into thin half-moons: Zucchini gets super tender and absorbs all that creamy goodness.
- 1/2 cup thinly sliced bell pepper (any color): Different colors = more fun! Plus, they add sweetness and texture.
- 3 cloves garlic, minced: Fresh garlic is a must! It fills your kitchen with a mouthwatering aroma.
- 2 tbsp extra virgin olive oil: This adds healthy fats and flavor to the dish.
- 1 cup heavy cream or half-and-half: For that creamy sauce we all love! You could even use Greek yogurt for a lighter version.
- 1/2 cup grated Parmesan cheese: The best part is how it melts into the sauce and makes it even richer.
- Juice and zest of 1 large lemon: The lemon brightens everything up, you won’t want to skip this!
- Salt and freshly ground black pepper, to taste: Just a couple of pinches will do.
- 1/4 tsp red pepper flakes (optional): If you like a bit of heat, this adds a nice kick!
- Fresh basil leaves, torn (for garnish): A little freshness at the end is always welcome.
- Extra Parmesan, for serving: Because who doesn’t love more cheese?
Let’s Get Cooking!
1. Boil the Pasta:
- Start by bringing a large pot of salted water to a rolling boil. Add 12 oz of fettuccine and cook until al dente, about 9-11 minutes. Stir occasionally to prevent sticking.
2. Sauté the Veggies:
- While the pasta cooks, grab a large skillet and heat 2 tbsp olive oil over medium heat. Toss in the minced garlic and sauté for about 30 seconds until fragrant, it’s the kind of smell that just makes you happy!
- Then, add the asparagus, sugar snap peas, zucchini, and bell pepper to the skillet. Cook, stirring occasionally, for about 4-5 minutes until the veggies are crisp-tender. They should still have a little bite to them.
3. Add the Tomatoes:
- Toss in the cherry tomatoes and cook for an additional 2 minutes until softened but not bursting. You want them to hold their shape!
4. Prep the Sauce:
- Lower the heat to medium-low and pour in 1 cup of heavy cream. Stir to combine, warming gently for 2-3 minutes until everything is nicely blended. Next, add the grated Parmesan, lemon juice, and zest. Stir until the cheese melts and the sauce thickens slightly.
- Season with salt, black pepper, and red pepper flakes if you’re feeling spicy!
5. Combine the Pasta with the Sauce:
- Now it’s time to drain the pasta, reserving about 1/2 cup of pasta water. Toss the drained pasta into the skillet with the sauce and veggies. If the sauce is too thick, add a little reserved pasta water bit by bit until you get your desired consistency.
6. Stir in the Fresh Basil:
- Remove from heat and stir in the torn fresh basil leaves. Take a moment to admire the colorful medley in your skillet, gorgeous, right? Give it a taste, and adjust seasoning if needed.
7. Serve:
- Plate your Creamy Spring Pasta Primavera immediately, garnishing with extra Parmesan cheese and maybe a sprig of basil if you’re feeling fancy.
If you loved this Creamy Spring Pasta Primavera, be sure to check out my Philly Cheesesteak Pasta, my Tomato Garlic Pasta, or my Monterey Chicken Spaghetti Pasta!
Why This Recipe Works
Quick & Easy
Comes together in under 30 minutes! Who doesn’t love a meal that’s both satisfying and speedy? With minimal chopping and just one pot to clean, your prep time is super low.
Customizable
This recipe is totally versatile. Feel free to swap in vegetables that are in season or just what you have in your fridge. Broccoli, carrots, or spinach work beautifully as alternatives!
Comfort Food
This pasta dish is loaded with tons of flavor and creamy goodness. Trust me, everyone in your family will be begging for seconds.
Serving and Storage Tips
What to Serve With This
To make it a complete meal, pair your pasta primavera with a simple green salad and some crispy garlic bread. You could even serve it with grilled chicken or shrimp for extra protein!
Storage
This dish keeps beautifully in the refrigerator for up to 3-4 days. Just make sure to store it in an airtight container to maintain the creamiest goodness.
Reheating Instructions
To reheat, simply pop it in the microwave for a couple of minutes, stirring occasionally, or warm it gently on the stovetop. Add a splash of cream or broth if it’s become too thick. Easy-peasy!
Freezer Friendly
Yes! You can freeze this pasta primavera for up to 3 months. Just be sure to let it cool completely before transferring it to a freezer-safe container. When you’re ready to enjoy it again, thaw it in the fridge overnight before reheating on the stove.
Get ready to whip up this Creamy Spring Pasta Primavera with Lemon Garlic Sauce, and watch it become a staple in your home. Enjoy all the bright flavors of the season with this amazing weeknight meal!
Happy cooking! And for more recipes, follow us on Pinterest.
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Creamy Spring Pasta Primavera with Lemon Garlic Sauce
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and easy Creamy Spring Pasta Primavera bursting with seasonal veggies and a zesty lemon garlic sauce.
Ingredients
- 12 oz fettuccine or linguine
- 1 cup asparagus tips, trimmed and cut into 2-inch pieces
- 1 cup sugar snap peas, trimmed
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, sliced into thin half-moons
- 1/2 cup thinly sliced bell pepper (any color)
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- Juice and zest of 1 large lemon
- Salt and freshly ground black pepper, to taste
- 1/4 tsp red pepper flakes (optional)
- Fresh basil leaves, torn (for garnish)
- Extra Parmesan, for serving
Instructions
- Boil the Pasta: Start by bringing a large pot of salted water to a rolling boil. Add 12 oz of fettuccine and cook until al dente, about 9-11 minutes. Stir occasionally to prevent sticking.
- Sauté the Veggies: While the pasta cooks, grab a large skillet and heat 2 tbsp olive oil over medium heat. Toss in the minced garlic and sauté for about 30 seconds until fragrant. Add the asparagus, sugar snap peas, zucchini, and bell pepper to the skillet. Cook, stirring occasionally, for about 4-5 minutes until the veggies are crisp-tender.
- Add the Tomatoes: Toss in the cherry tomatoes and cook for an additional 2 minutes until softened.
- Prep the Sauce: Lower the heat to medium-low and pour in 1 cup of heavy cream. Stir to combine, warming gently for 2-3 minutes. Add the grated Parmesan, lemon juice, and zest. Stir until the cheese melts and the sauce thickens slightly. Season with salt, black pepper, and red pepper flakes if desired.
- Combine the Pasta with the Sauce: Drain the pasta, reserving about 1/2 cup of pasta water. Toss the drained pasta into the skillet with the sauce and veggies.
- Stir in the Fresh Basil: Remove from heat and stir in the torn fresh basil leaves.
- Serve: Plate your Creamy Spring Pasta Primavera immediately, garnishing with extra Parmesan cheese.
Notes
Feel free to customize the vegetables based on what you have on hand. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg