Lemon-Garlic Pasta Primavera with Spring Vegetables

Why You’ll Love This Recipe

• Bright, fresh flavors: lemon-garlic olive oil makes the vegetables shine.
• Fast weeknight-friendly: on the table in about 35 minutes.
• Flexible and seasonal: swap in whatever tender veggies you have.
• Comforting yet light: silky, cheesy gloss without a heavy cream sauce.

Grocery List

• Produce: asparagus, peas, cherry tomatoes, garlic, lemon, fresh basil (parsley optional)
• Dairy: Parmesan cheese
• Pantry: short pasta, extra-virgin olive oil, kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

Pasta and Vegetables

• 12 oz (340 g) short pasta (penne, farfalle, or orecchiette)
• 1 1/2 tbsp kosher salt (for the pasta water)
• 1 lb (450 g) asparagus, woody ends trimmed, cut into 1-inch pieces
• 1 cup (140 g) peas, fresh or frozen (no need to thaw)
• 1 cup (150 g) cherry tomatoes, halved
• 3 garlic cloves, thinly sliced

Lemon-Garlic Olive Oil and Finishing

• 5 tbsp extra-virgin olive oil, divided (3 tbsp for sautéing, 2 tbsp to finish)
• 1 lemon: finely grated zest and 2 tbsp fresh juice
• 3/4 cup (60–70 g) finely grated Parmesan, plus more for serving
• 1/4 cup chopped fresh basil, plus extra for garnish
• 2 tbsp chopped fresh parsley (optional)
• 1/4 tsp red pepper flakes (optional)
• 1/4 tsp freshly ground black pepper, plus more to taste
• Kosher salt, to taste
• Up to 1 cup reserved pasta cooking water

Step-by-Step Instructions

Step 1: Boil and season the pasta water

Bring 4 quarts (3.8 L) of water to a rolling boil in a large pot. Add 1 1/2 tablespoons kosher salt. Add the pasta and cook until 1–2 minutes shy of al dente according to package directions. Before draining, reserve 1 cup of the starchy cooking water. Drain the pasta.

Step 2: Prep the vegetables and aromatics

While the water heats, trim the woody ends from the asparagus and cut into 1-inch pieces. Halve the cherry tomatoes. Thinly slice the garlic. Finely zest the lemon, then juice it and measure 2 tablespoons. Keep everything handy by the stove.

Step 3: Sauté the asparagus and peas

Heat 3 tablespoons olive oil in a wide skillet over medium heat until shimmering. Add the asparagus and a pinch of salt; cook, stirring occasionally, for 3–4 minutes until bright green and crisp-tender. Add the peas, garlic, and red pepper flakes (if using). Cook 1–2 minutes more, just until the garlic is fragrant but not browned.

Step 4: Build a silky lemon-garlic pan sauce

Pour in 1/2 cup of the reserved pasta water and add the lemon zest. Bring to a lively simmer and stir for 1 minute to emulsify. Add the cherry tomatoes and cook for 1 minute more so they just begin to soften while holding their shape.

Step 5: Toss in the pasta, cheese, and lemon juice

Add the drained pasta to the skillet. Sprinkle in the Parmesan and pour in the lemon juice. Toss vigorously to coat, adding more reserved pasta water a splash at a time until the sauce becomes glossy and lightly clings to the pasta and vegetables, about 1–2 minutes. Season with kosher salt and black pepper to taste.

Step 6: Finish with olive oil and herbs

Remove the skillet from the heat. Drizzle in the remaining 2 tablespoons olive oil and fold in the basil (and parsley, if using). Toss once more. Plate and garnish with extra Parmesan, fresh basil, and a final crack of black pepper. Serve immediately.

Pro Tips

• Pull the pasta early. Finishing it in the skillet lets it absorb flavor and prevents overcooking.
• Use a wide skillet so the vegetables sauté rather than steam.
• Reserve more pasta water than you think you need; it is your secret to a silky, restaurant-style sauce.
• Add tomatoes late so they stay plump and juicy instead of collapsing.
• Keep the garlic pale. If it browns, it turns bitter; moderate the heat as needed.

Variations

• Creamy Primavera: Stir in 1/4 cup heavy cream or 2 tablespoons mascarpone with the Parmesan for a plush finish.
• Protein Boost: Add sautéed shrimp, grilled chicken, or pan-crisped chickpeas during Step 5.
• Gluten-Free/Vegan: Use gluten-free pasta. For vegan, swap Parmesan for a dairy-free hard cheese and add toasted pine nuts for richness.

Storage & Make-Ahead

Best enjoyed fresh, but leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat with a splash of water or olive oil to loosen the sauce. Not recommended for freezing. To get ahead, prep and refrigerate the trimmed asparagus, halved tomatoes, zested lemon, and sliced garlic up to 1 day in advance.

Nutrition (per serving)

Approximate: 560 calories; 20 g fat; 75 g carbohydrates; 20 g protein; 5 g fiber; 450 mg sodium. Values will vary based on pasta shape, cheese, and salt levels.