Why Make This Recipe
Bright & Fresh Lemon Herb Pasta Primavera is a delightful dish that combines the freshness of seasonal vegetables with the zesty flavor of lemon. It’s a perfect choice for a quick weeknight dinner or a light weekend meal. Packed with nutrients and vibrant colors, this recipe offers a satisfying option that everyone in the family will love. Plus, it’s simple and can be made in under 30 minutes!
How to Make Bright & Fresh Lemon Herb Pasta Primavera
Ingredients
- 12 oz Linguine, fettuccine, or other long pasta
- 1 tbsp Olive oil
- 1 bunch Asparagus (about 1 lb, tough ends trimmed, cut into 1.5-inch pieces)
- 1 medium Zucchini (halved lengthwise and sliced 1/4-inch thick)
- 1 medium Red bell pepper (cored and thinly sliced)
- 1 cup Frozen peas (no need to thaw)
- Kosher salt and freshly ground black pepper (to taste)
- 4 tbsp Unsalted butter (cubed)
- 3 cloves Garlic (finely minced or grated)
- 1/2 cup Heavy cream
- 1/2 cup Vegetable broth (or reserved pasta water)
- 1 large Lemon (zest and juice)
- 1/2 cup Grated Parmesan cheese (plus more for serving)
- 1/4 cup Fresh parsley (finely chopped)
- 1/4 cup Fresh basil (chopped or torn)
- 1/4 tsp Red pepper flakes (optional, for a little heat)
Directions
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Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest.
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Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the asparagus, zucchini, and red bell pepper. Season with salt and pepper. Cook for about 5-7 minutes until the vegetables are tender but still crisp. Add the frozen peas and cook for an additional 2 minutes.
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Create the Sauce: Push the vegetables to one side of the skillet. Add the butter and minced garlic to the empty side. Sauté the garlic until fragrant, about 30 seconds. Then, stir in the heavy cream and vegetable broth. Let it simmer for 2-3 minutes.
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Combine and Serve: Add the cooked pasta to the skillet along with lemon juice, lemon zest, and Parmesan cheese. Mix everything well. If the mixture seems too dry, use the reserved pasta water to loosen it. Stir in the parsley and basil. Serve hot with extra Parmesan cheese on top.
How to Serve Bright & Fresh Lemon Herb Pasta Primavera
Serve the pasta primavera immediately while it’s warm. You can enjoy it as a main dish or pair it with a side salad or garlic bread. Adding a sprinkle of extra lemon zest or Parmesan cheese can enhance the flavor even more.
How to Store Bright & Fresh Lemon Herb Pasta Primavera
Store any leftover pasta in an airtight container in the refrigerator. It will stay fresh for up to 3 days. When ready to eat, reheat the pasta on the stovetop or in the microwave, adding a splash of water or broth to keep it moist.
Tips to Make Bright & Fresh Lemon Herb Pasta Primavera
- Feel free to mix and match vegetables based on your preferences or what you have on hand. Broccoli, cherry tomatoes, or snap peas also work well.
- For a vegan version, substitute heavy cream with coconut milk and use nutritional yeast in place of Parmesan cheese.
- Use fresh herbs for the best flavor, but if you can only find dried herbs, you can use about one-third of the amount.
Variation
You can add protein to this dish by incorporating grilled chicken, shrimp, or tofu. Simply cook the protein separately and toss it in with the pasta and vegetables.
FAQs
1. Can I use frozen vegetables instead of fresh?
Yes, you can use frozen vegetables! Just be sure to thaw them first or add them to the skillet with a little extra cooking time.
2. What type of pasta works best for this recipe?
Linguine, fettuccine, or any long pasta works great. Whole wheat pasta is also a healthy alternative.
3. Can I make this recipe ahead of time?
Yes, you can prepare the vegetables and sauce beforehand. Cook the pasta just before serving to keep everything fresh.
Lemon Herb Pasta Primavera
Ingredients
Method
- Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest.
- In a large skillet, heat the olive oil over medium heat. Add the asparagus, zucchini, and red bell pepper. Season with salt and pepper. Cook for about 5-7 minutes until the vegetables are tender but still crisp. Add the frozen peas and cook for an additional 2 minutes.
- Push the vegetables to one side of the skillet. Add the butter and minced garlic to the empty side. Sauté the garlic until fragrant, about 30 seconds. Then, stir in the heavy cream and vegetable broth. Let it simmer for 2-3 minutes.
- Add the cooked pasta to the skillet along with lemon juice, lemon zest, and Parmesan cheese. Mix everything well. If the mixture seems too dry, use the reserved pasta water to loosen it. Stir in the parsley and basil. Serve hot with extra Parmesan cheese on top.
