Creamy Spring Vegetable Pasta Primavera: A Must-Try Recipe!
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
- Calories
- 475 kcal
- Carbs
- 57.50 g
Ingredients
- 12 ozfettuccine or linguine pasta
- 1 cupsnap peas (trimmed)
- 1 bunchasparagus (trimmed and cut into 2-inch pieces)
- 2 cupsbaby spinach
- 0.5 cupcherry tomatoes (halved (optional))
- 3 clovesgarlic (minced)
- 2 tablespoonsunsalted butter
- 1 cupheavy cream ((or half-and-half for a lighter option))
- 0.5 cupParmesan cheese (freshly grated)
- 1 tablespoonlemon zest
- 2 tablespoonsfresh lemon juice
- —Salt and freshly ground black pepper (to taste)
- 2 tablespoonsolive oil
- 2 tablespoonschopped fresh basil or parsley ((optional))
Instructions
- 1
Bring a large pot of salted water to a boil. Add 12 oz of fettuccine or linguine and cook according to package instructions until al dente. Once done, reserve 1 cup of pasta water and drain the rest.
- 2
While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add snap peas and asparagus, cook until tender-crisp.
- 3
Add baby spinach and optional cherry tomatoes, cook until spinach wilts. Season with salt and pepper, set aside.
- 4
In the same skillet, melt unsalted butter, add minced garlic and sauté until fragrant.
- 5
Pour in heavy cream, let simmer to thicken slightly, then stir in Parmesan cheese, lemon zest, and lemon juice. Adjust seasoning.
- 6
Return vegetables to the skillet, add drained pasta, and toss to combine.
- 7
Remove from heat, stir in fresh basil or parsley, and serve immediately.