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Colorful Spring Vegetable Pasta Primavera with asparagus, peas, and cherry tomatoes.

Spring Vegetable Pasta Primavera

A vibrant and celebratory pasta dish that captures the essence of spring with tender-crisp asparagus and peas in a light, glossy lemon-butter sauce. It's a quick, adaptable, and restaurant-quality meal that highlights simple, seasonal ingredients. Finished with fresh herbs and Parmigiano-Reggiano, it's both effortlessly chic and deeply comforting.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz long pasta such as fettuccine, linguine, or spaghetti
  • 3 tbsp extra-virgin olive oil, divided
  • 1 large shallot, thinly sliced
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 cup fresh peas or frozen peas
  • 1/3 cup heavy cream or half-and-half optional
  • Zest and juice of 1 lemon
  • 2 tbsp cold unsalted butter
  • 3/4 cup finely grated Parmigiano-Reggiano cheese
  • 1/4 cup chopped fresh herbs such as basil, mint, or chives
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste

Equipment

  • Large pot
  • Colander
  • Large skillet or Dutch oven
  • Tongs
  • Measuring cups and spoons
  • Chef's knife
  • Cutting board
  • Grater (for cheese and lemon zest)
  • Juicer (for lemon)
  • Mixing bowls for prep

Method
 

  1. Bring a large pot of well-salted water to a rolling boil. Cook the pasta according to package directions until al dente. Just before draining, carefully reserve 1 1/2 cups of the starchy pasta water. Drain the pasta and set aside.
  2. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the sliced shallot and a pinch of salt. Cook, stirring often, until soft and translucent, about 3-4 minutes.
  3. Increase the heat to medium-high. Add the asparagus pieces to the skillet. Cook undisturbed for 1 minute, then stir and cook for another 2-3 minutes until bright green and tender-crisp.
  4. Add the fresh peas (if using) and cook for 1 more minute. (If using frozen peas, wait for the next step).
  5. Reduce the heat to medium. Pour in the heavy cream (if using), lemon zest, and 1/2 cup of the reserved pasta water. Bring to a simmer. If using frozen peas, add them now. Let the sauce simmer for 1 minute to reduce slightly and warm the peas.
  6. Add the drained pasta to the skillet with the vegetables and sauce. Using tongs, toss everything vigorously. Add more pasta water, a splash at a time, until a loose, glossy sauce coats every strand.
  7. Remove the skillet from the heat. Add the cold butter, lemon juice, and half of the grated Parmigiano-Reggiano. Toss continuously until the butter is completely melted and emulsified into a velvety sauce.
  8. Taste and season generously with salt and black pepper. Fold in most of the fresh herbs. Divide among bowls and top with the remaining cheese, herbs, and a final drizzle of the remaining 1 tablespoon of olive oil.

Notes

For a lighter sauce, omit the cream. Substitute vegetables based on what's in season: try sugar snap peas, thinly sliced zucchini, or baby spinach (added at the very end to wilt). Add protein like sautéed shrimp or shredded chicken. Always take the pan off the heat before adding the final butter and cheese to prevent clumping. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of water or broth to refresh the sauce.