Vibrant Spring Vegetable Pasta Primavera

A colorful celebration of spring vegetables combined with pasta, drizzled with olive oil, garlic, and lemon for a fresh and vibrant dish.

Scale

12 ounces (340 grams) pasta (penne, farfalle, or fusilli)
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 bunch asparagus (about 1 pound/450 grams), trimmed and cut into 2-inch pieces
1 cup (about 100 grams) sugar snap peas, trimmed
1 cup (about 150 grams) cherry tomatoes, halved
2 cups (about 60 grams) baby spinach, fresh
Zest and juice of 1 lemon
2 tablespoons chopped fresh basil and/or parsley
½ cup (50 grams) grated Parmesan cheese (optional)
Salt and freshly ground black pepper, to taste

Cook the Pasta: Boil salted water and cook pasta until al dente (8-10 mins).
Prep the Veggies: Chop asparagus, sugar snap peas, and cherry tomatoes.
Sauté the Garlic: Heat olive oil, add minced garlic, stir for 30 seconds.
Add the Asparagus and Snap Peas: Cook for 3-4 minutes until tender yet vibrant.
Toss in the Tomatoes and Spinach: Cook gently for 2-3 minutes until tomatoes soften.
Combine Pasta and Vegetables: Add drained pasta to the skillet with sautéed veggies.
Add Lemon and Herbs: Toss with lemon zest, juice, and fresh herbs, seasoning with salt and pepper.
Serve: Plate the pasta, topping with grated Parmesan cheese if desired.

For a richer flavor, substitute some olive oil with unsalted butter. Adjust seasoning to your preference as you cook.

Keywords: Pasta Primavera, Spring Vegetables, Vegetarian Pasta

Find it online: https://mapleladle.com/vibrant-spring-vegetable-pasta-primavera/