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Healthy Pasta Primavera Recipe

Light and vibrant pasta primavera made with fresh spring vegetables like asparagus, zucchini, bell peppers, peas, and cherry tomatoes. Finished with lemon juice, basil, and Parmesan, this easy recipe delivers fresh flavor in just 25 minutes—perfect for healthy weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 12 ounces linguine fettuccine, or penne pasta
  • 3 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 cup asparagus cut into bite-sized pieces
  • 1 medium zucchini thinly sliced
  • 1 cup cherry tomatoes halved
  • 1 cup bell peppers diced
  • ½ cup peas fresh or frozen
  • ½ cup freshly grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • Fresh basil chopped
  • Salt and freshly cracked black pepper to taste

Method
 

  1. Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
  2. Reserve 1 cup of pasta water, then drain the pasta.
  3. Heat olive oil in a large skillet over medium heat.
  4. Add minced garlic and sauté for about 1 minute until fragrant.
  5. Add asparagus, zucchini, and bell peppers and cook for 5–7 minutes until tender-crisp.
  6. Stir in cherry tomatoes and peas and cook for 2–3 minutes.
  7. Add cooked pasta to the skillet and toss gently.
  8. Add reserved pasta water as needed to create a light sauce.
  9. Remove from heat and stir in lemon juice, Parmesan cheese, and fresh basil.
  10. Season with salt and black pepper to taste and serve immediately.

Notes

Avoid overcooking the vegetables to keep them crisp and vibrant. Freshly grated Parmesan and basil provide the best flavor for this pasta primavera.