How to Make Spring Pasta Primavera

Cook the Pasta

Boil pasta in salted water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

Sauté the Vegetables

In a large skillet, cook garlic in olive oil and butter, then add zucchini, squash, peppers, and asparagus.

Add Tomatoes and Peas

Stir in cherry tomatoes and peas, seasoning with salt, pepper, and red pepper flakes.

Make the Sauce

Pour in heavy cream and parmesan, stirring until creamy.

Toss Everything Together

Add pasta and reserved pasta water, mixing well before finishing with basil, lemon juice, and zest.

Baking Tips

For a dairy-free version, use coconut milk or cashew cream instead of heavy cream.

Add grilled chicken or shrimp for a protein boost.

Use whole wheat or gluten-free pasta as needed.

Spring Pasta Primavera: A Colorful One-Pot Meal for Busy Weeknights

Name: Spring Pasta Primavera: A Colorful One-Pot Meal for Busy Weeknights
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 ounces pasta (penne, fusilli, or spaghetti); 1 tablespoon olive oil; 2 tablespoons unsalted butter; 3 cloves garlic, minced; 1 small zucchini, sliced; 1 small yellow squash, sliced; 1 cup cherry tomatoes, halved; 1/2 cup bell peppers, julienned; 1/2 cup asparagus, cut into 1-inch pieces; 1/2 cup peas (fresh or frozen); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon red pepper flakes (optional); 1/2 cup heavy cream; 1/2 cup grated parmesan cheese; 1/4 cup fresh basil, chopped; 1 tablespoon lemon juice; Zest of 1 lemon

A light, colorful, and fresh Spring Pasta Primavera loaded with seasonal vegetables and tossed in a creamy garlic parmesan sauce.

Prep Time

10 Minutes

Cook Time

20 Minutes

Total Time

30 Minutes

Chef

JUE

Ingredients

Custard Cream

12 ounces pasta (penne, fusilli, or spaghetti)

1 tablespoon olive oil

2 tablespoons unsalted butter

3 cloves garlic, minced

1 small zucchini, sliced

1 small yellow squash, sliced

1 cup cherry tomatoes, halved

1/2 cup bell peppers, julienned

1/2 cup asparagus, cut into 1-inch pieces

1/2 cup peas (fresh or frozen)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

1/2 cup heavy cream

1/2 cup grated parmesan cheese

1/4 cup fresh basil, chopped

1 tablespoon lemon juice

Zest of 1 lemon

Instructions

Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

In a large skillet over medium heat, heat olive oil and butter. Add garlic and sauté for 30 seconds until fragrant.

Add zucchini, yellow squash, bell peppers, and asparagus. Cook for 3-4 minutes until slightly tender.

Add cherry tomatoes and peas, and season with salt, black pepper, and red pepper flakes. Cook for another 2 minutes.

Pour in heavy cream and parmesan cheese, stirring until the sauce thickens slightly.

Toss the cooked pasta into the sauce, adding reserved pasta water as needed to loosen the sauce.

Remove from heat and stir in fresh basil, lemon juice, and lemon zest.

Serve immediately, garnished with extra parmesan and fresh basil if desired.

Spring Pasta Primavera: A Colorful One-Pot Meal for Busy Weeknights

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Spring Pasta Primavera

Spring Pasta Primavera: A Colorful One-Pot Meal for Busy Weeknights

Ingredients

Instructions