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Classic Creamy Lemon Pasta Primavera

A close-up of a white bowl filled with bright Pasta Primavera featuring spaghetti, asparagus, carrots, and peas.
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A fresh and bright pasta dish featuring seasonal spring vegetables tossed in a light, creamy lemon-butter sauce.

Ingredients

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  • 12 oz linguine or fettuccine pasta
  • 1 cup broccoli florets
  • 1 cup trimmed asparagus spears, cut into 1-inch pieces
  • 1 cup shelled fresh or frozen peas
  • 1 large carrot, thinly sliced or diced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine or vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining.
  2. While the pasta cooks, prepare the vegetables. Bring a small pot of salted water to a boil. Blanch the broccoli, asparagus, and carrots for 2 minutes. Add the peas during the last minute. Immediately drain the vegetables and plunge them into an ice bath to stop the cooking and retain color. Drain well.
  3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant; do not let it brown.
  4. Pour in the white wine or broth and let it simmer for 2 minutes, scraping up any browned bits.
  5. Reduce the heat to low. Stir in the heavy cream, lemon juice, and lemon zest. Heat gently until the sauce is warm, about 2 minutes.
  6. Whisk in the butter and Parmesan cheese until the sauce is smooth. Season with salt and pepper.
  7. Add the drained blanched vegetables to the sauce and toss to coat.
  8. Add the drained pasta to the skillet. Toss everything together. If the sauce seems too thick, add the reserved pasta water, a few tablespoons at a time, until the sauce coats the pasta nicely.
  9. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.

Notes

  • For a richer sauce, you can substitute half-and-half for the heavy cream.
  • If you wish to add protein, cook 1 pound of grilled chicken breast or shrimp separately and toss it in with the vegetables in step 6.
  • Use whatever seasonal spring vegetables you prefer, such as thinly sliced zucchini or snap peas.

Nutrition

Find it online: https://delishdreams.com/pasta-primavera-creamy-lemon-recipe/