Pitié's Perfect Pasta Primavera

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

A light, colorful pasta dish with seasonal vegetables and a lemon-herb sauce, inspired by the Parisian hospital where medicinal herbs were once cultivated. This italian-inspired pasta (vegetarian) ready in about 27 minutes pairs fettuccine, 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 450 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

• 8 oz fettuccine
• 1 medium, thinly sliced zucchini
• 1 cup, trimmed and cut into 1-inch pieces asparagus
• 1/2 cup, halved cherry tomatoes
• 2 tbsp olive oil
• 2 cloves, minced garlic
• 1 tsp lemon zest
• 1/4 cup, chopped fresh basil
• 1 tbsp lemon juice
• 1/2 cup reserved pasta water
• 1/2 tsp salt

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz fettuccine and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water before draining.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 medium thinly sliced zucchini and 1 cup trimmed asparagus pieces, cooking for 5 minutes until tender-crisp. Add 1/2 cup halved cherry tomatoes, 2 minced garlic cloves, and cook for 2 minutes until fragrant.
3. Step 3: Add drained pasta, 1/2 cup reserved pasta water, 1 tsp lemon zest, 1/4 cup chopped fresh basil, and 1 tbsp lemon juice. Toss vigorously for 2 minutes until sauce coats the pasta and thickens slightly, adding more pasta water if needed.