Best-Selling Lemon-Dill Pasta Primavera

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant spring pasta dish with fresh vegetables and a zesty lemon-dill sauce that's ready in 25 minutes. This Italian-inspired pasta recipe, ready in about 25 minutes, pairs fettuccine, asparagus, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 420 cal/serving

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Ingredients

12 oz fettuccine
8 oz trimmed and cut into 1-inch pieces asparagus
1 cup florets broccoli
1/2 cup thinly sliced red bell pepper
1 large (zest and 2 tbsp juice) lemon
2 tbsp chopped fresh dill
2 cloves minced garlic
3 tbsp olive oil
1/4 cup vegetable broth
1/4 cup grated Parmesan cheese
1/4 tsp salt
1/8 tsp black pepper

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Instructions

Step 1: Bring a large pot of salted water to a boil. Add 12 oz fettuccine and cook for 8-10 minutes until al dente, reserving 1/2 cup pasta water before draining.
Step 2: While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add asparagus, broccoli, and bell pepper; sauté for 4-5 minutes until crisp-tender.
Step 3: Add 2 minced garlic cloves and cook for 1 minute until fragrant, then stir in 2 tbsp lemon juice, 1/4 cup vegetable broth, and 1/4 tsp salt.
Step 4: Add drained pasta to skillet along with 1/4 cup reserved pasta water, 2 tbsp chopped dill, and 1/4 cup grated Parmesan. Toss vigorously for 2 minutes until sauce coats pasta and thickens slightly.
Step 5: Stir in lemon zest, 1/8 tsp black pepper, and remaining 2 tbsp dill. Serve immediately with extra Parmesan.