Easy Pasta Primavera Recipe
A light, fresh pasta primavera packed with colourful seasonal vegetables and tossed in a simple lemon-butter-parmesan sauce. Ready in 30 minutes and naturally vegetarian.
Equipment
- Large Pot
- Large deep skillet
- Colander
Ingredients
Pasta & Vegetables
- 340 g penne or fusilli pasta or any short pasta shape
- 2 tbsp olive oil
- 3 garlic cloves minced
- 1 medium zucchini sliced into half moons
- 1 medium yellow squash sliced into half moons
- 1 cup asparagus woody ends snapped off, cut into 3 cm pieces
- 1 cup cherry tomatoes halved
- 1/2 cup frozen peas no need to thaw
- 1 small red onion thinly sliced
- salt and black pepper to taste
- 1 pinch red pepper flakes optional
Lemon-Butter Sauce
- 3 tbsp unsalted butter
- 3 tbsp fresh lemon juice about 1 lemon
- 1 tsp lemon zest
- 1/2 cup Parmesan cheese freshly grated from a block
- 1/4 cup reserved pasta water do not skip
- handful fresh basil leaves torn, to serve
Instructions
- Bring a large pot of well-salted water to a boil. Cook the pasta until just al dente according to package instructions. Before draining, scoop out at least ½ cup of pasta water and set aside. Drain the pasta and toss with a drizzle of olive oil to prevent sticking.
- Heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Add the red onion and cook for 2 minutes until softened. Add the garlic and stir for 30 seconds until fragrant.
- Add the asparagus, zucchini, and yellow squash. Cook for 3–4 minutes, stirring occasionally, until just tender but still vibrant. Add the cherry tomatoes and frozen peas. Season with salt, pepper, and red pepper flakes. Cook for 1–2 minutes until tomatoes begin to blister. Remove vegetables from the pan and set aside.
- Reduce heat to medium. Add the butter to the same skillet and let it melt. Add the lemon juice, lemon zest, and ¼ cup of the reserved pasta water. Stir until combined into a light glossy sauce.
- Add the drained pasta to the skillet and toss well to coat in the sauce. Add the Parmesan and toss again until it melts into a lightly creamy coating. Return the vegetables to the pan and gently fold them through. Taste and adjust seasoning — add more pasta water if needed to loosen the sauce.
- Divide between bowls and top with torn fresh basil, extra Parmesan, and a drizzle of olive oil. Serve immediately.
Notes
Vegetables: Swap in whatever is seasonal — broccoli, bell peppers, mushrooms, spinach, or snap peas all work great.
Vegan option: Replace butter with olive oil and omit the Parmesan or use a vegan alternative.
Don't skip the pasta water! The starch is what makes the sauce silky and clingy.
Storage: Keeps in the fridge for up to 3 days. Reheat in a skillet with a splash of water.