Lemon-Garlic Spring Vegetable Pasta Primavera
A vibrant, light pasta dish featuring tender asparagus, peas, and carrots tossed in a bright lemon-garlic sauce with fresh herbs. This italian-inspired pasta (vegetarian) ready in about 35 minutes pairs spaghetti, fresh peas, medium, thinly sliced carrots 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 spaghetti
- 12 oz, trimmed and cut into 1-inch pieces asparagus
- 1 cup fresh peas
- 1 medium, thinly sliced carrots
- 3 tbsp extra virgin olive oil
- 4 cloves, minced garlic
- 1, zested and juiced lemon
- 1/4 cup, chopped fresh basil
- 2 tbsp, chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup grated parmesan
Instructions
- Step 1: Bring a large pot of salted water 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: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz trimmed asparagus pieces, 1 cup fresh peas, and 1 medium thinly sliced carrot; sauté for 5 minutes until vibrant and tender-crisp.
- Step 3: Add 4 minced garlic cloves to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Step 4: Stir in 1 lemon zested and juiced, 1/4 cup chopped basil, 2 tbsp chopped parsley, 1 tsp salt, and 1/2 tsp black pepper; toss to coat vegetables evenly.
- Step 5: Add drained spaghetti and 1/2 cup reserved pasta water to the skillet, tossing vigorously for 2 minutes until the sauce thickens and coats each strand. Stir in 1/4 cup grated parmesan until melted and glossy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Garlic Spring Vegetable Pasta Primavera take to make?
Total time is about 35 minutes (15 min prep + 20 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-Garlic Spring Vegetable 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-Garlic Spring Vegetable 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-Garlic Spring Vegetable 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.
Is Lemon-Garlic Spring Vegetable Pasta Primavera vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
