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Pasta Primavera with Asparagus, Broccoli and Peas
This simple recipe for pasta primavera is made the way it should be, with true spring vegetables! My version skips the bell peppers and zucchini and instead highlights the best of the season with a flavorful mix of asparagus, peas, broccoli and leeks. It all gets tossed with pasta and a garlicky lemon butter sauce for a fresh, vibrant spring dinner that comes together in 40 minutes or less!
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- skillet
- pan
📝 Preparation Steps
1
Bring a large pot of water to a boil and season generously with salt.
2
Add the broccoli to the pot and cook for ⏱️ 30 seconds, then use a slotted spoon to remove and drain on a clean tea towel.
3
Repeat with the asparagus and snap peas, but cook them for no more than ⏱️ 15-20 seconds.
snap peas (halved on a bias)1 cup
4
Add the pasta to the boiling water and cook until just shy of al dente according to the package instructions. Be sure to reserve some of the cooking water.
5
Heat the olive oil in a large skillet over medium heat. Add the sliced leeks with a pinch of salt and cook, stirring frequently, until soft and just starting to turn translucent, about ⏱️ 4 minutes.
leek (large size, white and light green parts only, very thinly sliced)1
6
Add the garlic and cook for about ⏱️ 30 seconds or until fragrant, then pour in the white wine and let it simmer for about ⏱️ 1 minute to cook off the alcohol.
7
Add the broccoli, asparagus, and snap peas to the pan and toss to combine.
snap peas (halved on a bias)1 cup
8
When the pasta is ready, transfer it to the pan along with the defrosted peas and about ½ cup of reserved pasta water.
9
Toss everything together over medium heat, then add the butter, lemon zest, and lemon juice. Toss vigorously until the butter melts and emulsifies with the pasta water.
lemon (zested and juiced)1
10
Add the grated Parmigiano Reggiano and half of the parsley, then continue tossing until the pasta becomes glossy and well coated. Add a splash of more pasta water if needed to loosen the sauce.
11
Taste and adjust seasoning with salt, black pepper, and additional lemon juice if needed.
lemon (zested and juiced)1
12
Serve immediately with the remaining parsley and extra Parmigiano Reggiano on top.
Nutrition Facts
calories
649 kcal
fat Content
24 g
serving Size
1 serving
fiber Content
9 g
sugar Content
9 g
sodium Content
235 mg
protein Content
22 g
trans Fat Content
0.3 g
cholesterol Content
31 mg
carbohydrate Content
83 g
saturated Fat Content
9 g
unsaturated Fat Content
13 g
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