Pasta Primavera with Lemon Cream Sauce
A vibrant spring pasta dish featuring seasonal vegetables and lemon cream sauce, perfect for a light weeknight dinner. This italian-inspired pasta (gluten-free) ready in about 35 minutes pairs penne pasta, extra virgin olive oil, shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 penne pasta
- 3 tbsp extra virgin olive oil
- 1 medium, minced shallot
- 3 cloves, minced garlic
- 8 oz, trimmed and cut into 1-inch pieces asparagus
- 1 medium, sliced 1/4 inch thick zucchini
- 1 cup, halved cherry tomatoes
- 2 tbsp lemon juice
- 1/2 cup heavy cream
- 1/4 cup, chopped fresh basil
- 1/2 cup, finely grated pecorino cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil, add 12 oz penne pasta, and cook for 8-10 minutes until al dente; reserve 1/2 cup pasta water before draining.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat, add 1 minced shallot and 3 minced garlic cloves, and sauté for 2 minutes until fragrant and shallot is translucent.
- Step 3: Add 8 oz asparagus pieces, 1 medium sliced zucchini, and 1 cup halved cherry tomatoes to the skillet, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 5 minutes until vegetables are tender-crisp.
- Step 4: Stir in 2 tbsp lemon juice and 1/2 cup heavy cream, simmer for 3 minutes until sauce thickens slightly, then add drained penne pasta and 2 tbsp reserved pasta water, tossing to coat.
- Step 5: Remove from heat, stir in 1/4 cup chopped fresh basil and 1/2 cup grated pecorino cheese until melted and creamy, adjusting consistency with more pasta water if needed.
Frequently asked questions
How long does Pasta Primavera with Lemon Cream Sauce take to make?
Total time is about 35 minutes (20 min prep + 15 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 Pasta Primavera with Lemon Cream Sauce?
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 penne pasta from drying out.
Can I substitute ingredients in Pasta Primavera with Lemon Cream Sauce?
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 Pasta Primavera with Lemon Cream Sauce 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 Pasta Primavera with Lemon Cream Sauce gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So much better than takeout. We'll never order italian delivery again.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
