Lemon-Basil Pasta Primavera
A light, vibrant pasta dish tossing spaghetti with zucchini, asparagus and yellow cherry tomatoes in a lemon-basil sauce finished with Pecorino Romano. This italian-inspired pasta ready in about 45 minutes pairs Spaghetti, Zucchini, Asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 Spaghetti
- 2 medium Zucchini
- 1 bunch Asparagus
- 1 cup Yellow cherry tomatoes
- 1 Lemon
- 1/4 cup Fresh basil
- 3 tbsp Olive oil
- 3 cloves Garlic
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/2 cup Pecorino Romano
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water (1/4 cup salt) to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: While pasta cooks, trim asparagus ends and cut into 1-inch pieces. Slice zucchini into 1/4-inch half-moons. Cut cherry tomatoes in half.
- Step 3: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 4: Add zucchini, asparagus, and cherry tomatoes to the skillet. Season with 1/2 tsp salt and 1/4 tsp pepper. Sauté for 5 minutes until vegetables are tender-crisp and edges are slightly golden.
- Step 5: Squeeze juice from 1 lemon over vegetables and add 1/4 cup finely chopped basil. Toss to combine.
- Step 6: Add drained spaghetti to the skillet and toss with tongs for 2 minutes, adding reserved pasta water 1 tbsp at a time until sauce coats the strands.
- Step 7: Stir in 1/2 cup grated Pecorino Romano and cook for 1 more minute until cheese melts and forms a glossy sauce.
Frequently asked questions
How long does Lemon-Basil Pasta Primavera take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Basil Pasta Primavera?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Lemon-Basil Pasta Primavera?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Basil Pasta Primavera for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Basil Pasta Primavera?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
I've tried many pasta recipes and this is hands down the best.
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
