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Fresh Spring Vegetable Primavera with Garlic Parmesan

fresh spring vegetable primavera - featured image
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A quick and easy pasta dish featuring fresh spring vegetables lightly sautéed and tossed with garlic-infused olive oil and freshly grated Parmesan cheese. Perfect for busy weeknights, this primavera highlights tender-crisp asparagus, peas, and baby carrots with a bright lemon zest finish.

Ingredients

Scale
  • 12 ounces (340 grams) spaghetti or fettuccine
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 cup fresh peas (shelled; frozen peas work in a pinch)
  • 1 cup baby carrots, sliced thin
  • 4 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1 cup freshly grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • Zest from 1 lemon
  • A handful fresh basil, torn (optional)
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Prep the vegetables: Trim and cut asparagus into 1-inch pieces, shell peas if fresh, and slice baby carrots thinly. Mince garlic finely. (About 10 minutes)
  2. Cook the pasta: Bring a large pot of salted water to a boil (about 1 tablespoon salt per 4 quarts water). Add pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup pasta cooking water before draining. (10 minutes)
  3. Blanch the vegetables: In the last 2 minutes of pasta cooking, add asparagus, peas, and carrots to the boiling pasta water. Drain pasta and veggies together in a colander. (2 minutes)
  4. Sauté garlic: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook 1-2 minutes until fragrant but not browned. (2 minutes)
  5. Toss pasta and veggies: Add drained pasta and vegetables to skillet with garlic oil. Pour in ½ cup reserved pasta water and toss gently over medium heat. (2-3 minutes)
  6. Add cheese and zest: Remove skillet from heat. Stir in Parmesan and lemon zest. Toss until cheese melts and coats pasta evenly. Add more pasta water if needed. (2 minutes)
  7. Season and serve: Season with salt, pepper, and red pepper flakes if using. Tear fresh basil over top and toss gently. Serve immediately. (1-2 minutes)

Notes

Salt pasta water well to season the dish deeply. Avoid overcooking vegetables to keep them crisp-tender. Use reserved pasta water to help sauce cling to pasta. Cook garlic low and slow to avoid bitterness. Freshly grated Parmesan melts better than pre-grated. For dairy-free, substitute Parmesan with nutritional yeast and use plant-based butter. Leftovers keep well for up to 2 days refrigerated; reheat gently in skillet with splash of water or olive oil.

Nutrition

Keywords: spring vegetable primavera, garlic parmesan pasta, easy pasta recipe, quick dinner, fresh vegetables, asparagus pasta, peas, baby carrots, vegetarian pasta

Find it online: https://wigglebite.com/fresh-spring-vegetable-primavera-recipe-easy-garlic-parmesan-pasta-delight/