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Lemon Herb Pasta Primavera

A quick and delightful pasta dish combining seasonal vegetables with zesty lemon, perfect for weeknight dinners or light meals.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 oz Linguine, fettuccine, or other long pasta
  • 1 tbsp Olive oil
  • 1 lb 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)
  • to taste Kosher salt and freshly ground black pepper
Sauce and Seasoning
  • 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)

Method
 

Cook the Pasta
  1. 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.
Sauté the Vegetables
  1. 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.
Create the Sauce
  1. 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.
Combine and Serve
  1. 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.

Notes

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth to keep it moist. Feel free to mix and match vegetables and make substitutions for a vegan version using coconut milk and nutritional yeast. Adding grilled protein can enhance the dish.