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

Spring Vegetable Pasta Primavera

This vibrant pasta primavera is a quick and flexible celebration of spring's freshest vegetables. It comes together in minutes, featuring a glossy, savory sauce built from the vegetables' own juices, white wine, and starchy pasta water. The result is a light yet satisfying meal that's perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz long pasta such as fettuccine, linguine, or spaghetti
  • 1/4 cup extra virgin olive oil
  • 1 large shallot or 1/2 small yellow onion
  • 3-4 cloves garlic, thinly sliced
  • 1/2 cup dry white wine
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 cup fresh peas or sugar snap peas, trimmed; frozen peas work too
  • 1 cup cherry or grape tomatoes, halved
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • Zest and juice of 1 lemon
  • 1/2 cup chopped fresh herbs such as basil, parsley, or chives
  • Parmigiano-Reggiano cheese, for serving optional

Equipment

  • Large pot
  • Colander
  • Large skillet or Dutch oven
  • Tongs
  • Measuring cups and spoons
  • Chef's knife
  • Cutting board
  • Grater (for cheese)
  • Zester or fine grater (for lemon)

Method
 

  1. Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions for al dente. Just before draining, carefully scoop out about 1 1/2 cups of the starchy pasta water. Drain the pasta.
  2. While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced shallot and a pinch of salt. Cook until softened and translucent, about 3 minutes.
  3. Add the sliced garlic to the skillet and cook for 30-60 seconds until fragrant, being careful not to let it brown.
  4. Increase the heat to medium-high. Add the asparagus and peas to the skillet. Cook, stirring occasionally, for 3-4 minutes until bright green and just beginning to soften.
  5. Pour in the white wine and let it simmer vigorously for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
  6. Add the halved tomatoes and 1 cup of the reserved pasta water to the skillet. Let the mixture simmer for 2-3 minutes until the tomatoes soften and the sauce begins to reduce slightly.
  7. Add the drained al dente pasta directly to the skillet with the vegetables. Using tongs, toss everything together vigorously. If the sauce seems too thick, add more pasta water a splash at a time until it coats the pasta beautifully.
  8. Remove the skillet from the heat. Stir in the lemon zest, a big squeeze of lemon juice, most of the fresh herbs, and a generous crack of black pepper. Taste and adjust seasoning with more salt or lemon as needed.
  9. Divide the pasta among warm bowls. Top with the remaining fresh herbs and grated Parmigiano-Reggiano cheese, if desired. Serve immediately.

Notes

Salt your pasta water generously—it should taste like the sea. Prep all ingredients before starting (mise en place) for a smooth cooking process. Never skip reserving the starchy pasta water; it's essential for creating a silky, cohesive sauce. Do not overcook the vegetables; they should be crisp-tender. For variations: substitute vegetables with zucchini, spinach, or broccolini; add protein like shrimp or chicken; stir in a splash of cream or a spoonful of pesto; or add red pepper flakes for heat. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though best enjoyed fresh.