Description
A quick and easy Creamy Spring Pasta Primavera bursting with seasonal veggies and a zesty lemon garlic sauce.
Ingredients
Scale
- 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