Pasta Primavera: 9 Ultimate Ideas For A Vibrant Feast
Pasta Primavera is a colorful pasta dish featuring tender-crisp vegetables and a light herb-infused sauce, perfect for spring and summer meals.
Ingredients
12 ounces linguine or fettuccine pasta
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cloves garlic, minced
1 small shallot, finely chopped
1 medium zucchini, sliced into half-moons
1 medium yellow squash, sliced into half-moons
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup asparagus, trimmed and cut into 2-inch pieces
1 cup cherry tomatoes, halved
1/2 cup peas (fresh or frozen)
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
1/4 cup freshly grated Parmesan cheese
2 tablespoons fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon fresh thyme leaves
1 teaspoon lemon zest
1 tablespoon lemon juice
Instructions
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Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1/2 cup of pasta water, then drain.
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Heat olive oil and butter in a large skillet over medium heat. Add garlic and shallot; sauté 1–2 minutes.
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Add zucchini, yellow squash, bell peppers, and asparagus; sauté 4–5 minutes until tender-crisp.
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Stir in cherry tomatoes, peas, and red pepper flakes; cook 2 minutes.
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Add pasta to the skillet, toss with vegetables, and add reserved pasta water gradually.
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Remove from heat; stir in Parmesan, herbs, lemon zest, and juice. Toss to combine. Season with salt and pepper.