Lemon-Basil Pasta Primavera

By AislePrompt Editorial · ·

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 drafted and published.

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 recipe, 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.

Prep: 20 min Cook: 25 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Squeeze juice from 1 lemon over vegetables and add 1/4 cup finely chopped basil. Toss to combine.
  6. 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.
  7. Step 7: Stir in 1/2 cup grated Pecorino Romano and cook for 1 more minute until cheese melts and forms a glossy sauce.

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