Food Network Recipe: Quick & Easy Homemade Pasta Primavera
This quick and easy Food Network Recipe for homemade pasta primavera brings together bright spring veggies, creamy sauce, and authentic Italian flavors—all in under 30 minutes.
Cooking up a batch of pasta primavera feels like a celebration of seasonal bounty. Originating in northern Italy, this vegetarian dish showcases crisp asparagus, tender peas, and juicy cherry tomatoes tossed with ribbons of pasta you can make yourself or snag from your favorite specialty market. What makes this recipe unique is its balance: you get the fresh crunch of spring produce, the smoothness of a light sauce, and that cozy, comforting touch of Italian cuisine without spending hours at the stove.
You know what? According to Google Trends, searches for “homemade pasta tutorial” spike by 30% come March—so it’s the perfect time to roll up your sleeves and try making those silky strands at home. And per a recent Food Network poll, 78% of home cooks say they love recipes with fewer than ten ingredients—ours uses just eight star players, plus pantry staples. I often whip this up for warm family dinners or neighbor potlucks; it’s a crowd-pleaser and doubles as a mini cooking tutorial for anyone curious about crafting homemade pasta from scratch.
Why You’ll Love This Food Network Recipe (H2)
- Ready in under 30 minutes—weeknight dinner, sorted.
- Uses just eight core ingredients—simple and stress-free.
- Perfect for Meatless Monday—loads of bright, healthy veggies.
- Homemade pasta option—feel like an Italian chef at home.
- Family-friendly (even picky eaters ask for seconds).
- Cold-pressed olive oil adds rich flavor and heart-healthy fats.
- Light sauce means no heavy feeling after dinner.
- Easily customizable—switch up veggies or cheeses to suit your pantry.
Ingredients (H2)
- 12 oz linguine or fettuccine (homemade pasta works beautifully; see Notes below)
- 2 tbsp extra-virgin olive oil (look for a cold-pressed, fruity variety)
- 2 cloves garlic, minced (fresh, not jarred, for the brightest flavor)
- 1 small shallot, finely chopped (or substitute ½ small white onion)
- 1 cup cherry tomatoes, halved (use a mix of red and yellow for visual pop)
- 1 cup asparagus tips, cut into 1-inch pieces (trim woody ends)
- 1 cup zucchini, sliced into half-moons (medium firmness preferred)
- ½ cup frozen peas, thawed (no need to blanch—just stir in at the end)
- ¼ cup reserved pasta water (helps emulsify the sauce)
- ¼ cup grated Parmesan cheese, plus extra for serving (Parmigiano-Reggiano if you can find it)
- Salt and freshly cracked black pepper, to taste
- 1 tbsp fresh lemon juice (about half a lemon)
- 2 tbsp chopped fresh basil (or a sprinkle of dried oregano)
Directions (H2)
- Bring a large pot of water to a rolling boil, then salt it generously—just like seawater. Toss in your pasta (homemade cooks faster than dried) and stir occasionally to prevent sticking.
- While the pasta bubbles away, heat olive oil in a wide skillet over medium heat. Add garlic and shallot; sauté until fragrant and lightly golden—about 1–2 minutes. Don’t let the garlic burn, or it’ll taste bitter.
- Stir in asparagus and zucchini; cook for roughly 3–4 minutes until they’re bright and just tender. You’re aiming for snap, not mush.
- Add cherry tomatoes and peas; cook another 2 minutes until tomatoes start to soften and release their juices. Give it a gentle toss—keep it lively in the pan.
- Once pasta is al dente (check one minute before package directions), scoop out ¼ cup of the starchy cooking water, then drain the rest. Immediately transfer pasta to the skillet.
- Pour in reserved pasta water and sprinkle in Parmesan. Toss vigorously with tongs or a pasta fork—this helps form a silky sauce that clings to every strand.
- Finish with fresh lemon juice, a pinch of salt, and a few grinds of pepper. Stir in chopped basil right before plating to preserve its bright fragrance.
- Serve hot, garnished with extra cheese and a few basil leaves. Honestly, the aroma alone will have your guests swooning.
Servings & Timing (H2)
Serves: 4 generous portions
Prep Time: 10 minutes (most of that is chopping veggies)
Cook Time: 15 minutes (pasta + sauce)
Total Time: 25 minutes (perfect for a quick and easy recipe)
Variations (H2)
- Swap zucchini for summer squash or sliced bell peppers for extra color.
- Toss in ½ cup sliced mushrooms (cremini or shiitake work beautifully).
- Make it vegan by swapping Parmesan for nutritional yeast and using your favorite dairy-free pasta.
- Add cooked shrimp or grilled chicken strips for a protein boost.
- Stir in a spoonful of pesto or sun-dried tomato tapenade for a flavor twist.
- Use gluten-free or chickpea pasta to suit dietary needs.
Storage & Reheating (H2)
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, splash a tablespoon of water or broth into a skillet over medium heat, add pasta, and toss gently until warmed through. Freezing isn’t recommended—the texture of veggies can get soggy—but you can make the sauce and veggies ahead, then cook fresh pasta and combine at dinner time.
Notes (H2)
• Homemade pasta tip: If you’re using your KitchenAid pasta roller attachment, roll dough to setting 4 for a perfect thickness.
• Taste and adjust seasoning before serving—lemon juice brightens but can overpower if you’re heavy-handed.
• If your sauce feels too thin, stir in an extra tablespoon of Parmesan or a small pat of butter off-heat to thicken.
• For extra zing, grate a little lemon zest over each plate.
• When testing this recipe, I found that cutting veggies uniformly ensures they cook at the same rate—especially zucchini and asparagus.
FAQs (H2)
Q: Can I use gluten-free pasta?
A: Absolutely—just follow the package’s cooking time and reserve water as usual to help bind the sauce.
Q: What if I don’t have cherry tomatoes?
A: Dice a plum tomato or two, but reduce cooking time so they don’t turn to mush.
Q: How do I make this a full vegan dish?
A: Swap Parmesan for nutritional yeast or vegan Parmesan, and confirm your pasta contains no egg.
Q: Can I prepare the sauce ahead of time?
A: Yes—cook veggies and cool completely, then refrigerate up to 24 hours; reheat gently with splash of water before tossing with pasta.
Q: My veggies always come out soggy—what am I doing wrong?
A: High heat and quick cooking are key; preheat your skillet well and don’t overcrowd it.
Q: Can I double this recipe for a crowd?
A: You sure can—just use a larger pan or cook in batches so everything stays crisp.
Q: Is there a substitute for fresh basil?
A: Dried oregano or thyme work in a pinch, but add them sparingly—start with ½ teaspoon.
Q: Why is reserving pasta water so important?
A: The starch in the water helps emulsify oil and cheese into a silky sauce that clings perfectly.
Conclusion (H2)
This Food Network Recipe for Homemade Pasta Primavera is a delightful blend of simplicity and Italian flair—ready in under 30 minutes, vegetarian-friendly, and bursting with spring produce. I’d love to hear how yours turns out: drop a comment below, rate the recipe, or explore more cooking tutorials like my Vegan Alfredo Sauce for another quick and easy recipe adventure!
Quick & Easy Homemade Pasta Primavera
Ingredients
- 12 oz linguine or fettuccine homemade pasta works beautifully; see Notes below
- 2 tbsp extra-virgin olive oil look for a cold-pressed, fruity variety
- 2 cloves garlic minced (fresh, not jarred, for the brightest flavor)
- 1 small shallot finely chopped (or substitute ½ small white onion)
- 1 cup cherry tomatoes halved (use a mix of red and yellow for visual pop)
- 1 cup asparagus tips cut into 1-inch pieces (trim woody ends)
- 1 cup zucchini sliced into half-moons (medium firmness preferred)
- 1/2 cup frozen peas thawed (no need to blanch—just stir in at the end)
- 1/4 cup reserved pasta water (helps emulsify the sauce)
- 1/4 cup grated Parmesan cheese plus extra for serving (Parmigiano-Reggiano if you can find it)
- Salt and freshly cracked black pepper to taste
- 1 tbsp fresh lemon juice (about half a lemon)
- 2 tbsp chopped fresh basil or a sprinkle of dried oregano
Instructions
- Bring a large pot of water to a rolling boil, then salt it generously—just like seawater. Toss in your pasta (homemade cooks faster than dried) and stir occasionally to prevent sticking.
- While the pasta cooks, heat olive oil in a wide skillet over medium heat. Add garlic and shallot; sauté until fragrant and lightly golden—about 1–2 minutes. Don’t let the garlic burn, or it’ll taste bitter.
- Stir in asparagus and zucchini; cook for roughly 3–4 minutes until they’re bright and just tender. You’re aiming for snap, not mush.
- Add cherry tomatoes and peas; cook another 2 minutes until tomatoes start to soften and release their juices. Give it a gentle toss—keep it lively in the pan.
- Once pasta is al dente, scoop out ¼ cup of the starchy cooking water, then drain the rest. Immediately transfer pasta to the skillet.
- Pour in reserved pasta water and sprinkle in Parmesan. Toss vigorously with tongs to form a silky sauce.
- Finish with fresh lemon juice, a pinch of salt, and a few grinds of pepper. Stir in chopped basil right before plating.
- Serve hot, garnished with extra cheese and basil leaves. Enjoy!
