Spring Vegetable Pasta Primavera with Lemon-Garlic Sauce
A lively pasta dish with bright spring vegetables and a lemony garlic sauce that dances on your tongue—perfect for a joyful dinner. This italian-inspired pasta ready in about 30 minutes pairs fettuccine, asparagus, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 fettuccine
- 1 cup trimmed and cut into 1-inch pieces asparagus
- 1 medium, sliced into 1/4-inch coins zucchini
- 1 cup halved cherry tomatoes
- 3 cloves minced garlic
- 3 tbsp olive oil
- 1 tsp lemon zest
- 1/4 cup chopped fresh basil
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a boil, add fettuccine, and cook for 8-10 minutes until al dente; reserve 1/2 cup pasta water before draining.
- Step 2: While pasta cooks, heat olive oil in a large skillet over medium heat, add garlic, and sauté for 1 minute until fragrant but not browned.
- Step 3: Add asparagus and zucchini to the skillet, season with salt, and cook for 4-5 minutes until crisp-tender, stirring occasionally.
- Step 4: Add cooked pasta, cherry tomatoes, lemon zest, and 1/4 cup reserved pasta water to the skillet; toss over medium heat for 2 minutes until sauce coats the pasta and thickens slightly.
- Step 5: Remove from heat, stir in fresh basil and 1/4 cup grated Parmesan, then serve immediately topped with remaining Parmesan.
Frequently asked questions
How long does Spring Vegetable Pasta Primavera with Lemon-Garlic Sauce take to make?
Total time is about 30 minutes (15 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 Spring Vegetable Pasta Primavera with Lemon-Garlic 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 fettuccine from drying out.
Can I substitute ingredients in Spring Vegetable Pasta Primavera with Lemon-Garlic 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 Spring Vegetable Pasta Primavera with Lemon-Garlic 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.
What goes well with Spring Vegetable Pasta Primavera with Lemon-Garlic Sauce?
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
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
