Jamie's Playhouse Pasta Primavera

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant spring pasta with fresh seasonal vegetables and lemon-herb sauce, inspired by the campus bookworm's love of simple, wholesome meals. This italian-inspired pasta (vegetarian) ready in about 40 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

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

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil; add 12 oz fettuccine and cook for 8-10 minutes until al dente, reserving 1/2 cup pasta water before draining.
2. Step 2: 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 but not browned.
3. Step 3: Add 1 medium thinly sliced zucchini and 8 oz asparagus pieces to the skillet; cook for 4-5 minutes until tender-crisp, stirring occasionally.
4. Step 4: Stir in 1 cup halved cherry tomatoes and cook for 2 more minutes until tomatoes soften slightly.
5. Step 5: Add the drained fettuccine to the skillet along with 2 tbsp reserved pasta water, 1 tbsp lemon zest, 1 tbsp lemon juice, 1/4 cup chopped fresh basil, 2 tbsp chopped fresh parsley, 1/2 tsp salt, and 1/4 tsp black pepper; toss vigorously for 2 minutes until the sauce coats the pasta and thickens.
6. Step 6: Remove from heat, stir in 1/2 cup freshly grated Parmesan cheese until melted, and adjust seasoning with additional salt or lemon juice if needed.