Attachment View Pasta Primavera

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant one-pan pasta dish featuring seasonal vegetables in a garlicky lemon cream sauce, where every ingredient is perfectly organized like attachments in a neatly sorted email thread. This italian-inspired one pot ready in about 35 minutes pairs fettuccine pasta, medium, thinly sliced zucchini, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz fettuccine pasta
• 1 medium, thinly sliced zucchini
• 1 cup, trimmed and cut into 1-inch pieces asparagus
• 1/2 cup, halved cherry tomatoes
• 3 cloves, minced garlic
• 2 tbsp extra virgin olive oil
• 1/2 cup heavy cream
• 1 tsp lemon zest
• 2 tbsp, chopped fresh basil
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil and cook 8 oz fettuccine for 8-10 minutes until al dente, reserving 1/2 cup pasta water before draining.
2. Step 2: While pasta cooks, heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant, then add 1 medium thinly sliced zucchini, 1 cup trimmed asparagus, and 1/2 cup halved cherry tomatoes. Cook for 5 minutes until vegetables are tender-crisp.
3. Step 3: Stir in 1/2 cup heavy cream, 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Simmer for 2 minutes until sauce thickens slightly, then add drained fettuccine and 2 tbsp reserved pasta water. Toss vigorously for 1 minute until pasta is evenly coated and sauce clings to strands, then sprinkle with 2 tbsp chopped fresh basil.