Quick & Easy Homemade Pasta Primavera
This quick and easy homemade pasta primavera is a celebration of seasonal bounty with bright veggies, creamy sauce, and authentic Italian flavors.
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!
Notes
Homemade pasta tip: Roll dough to setting 4 for perfect thickness. Taste and adjust seasoning before serving. Add extra Parmesan or butter off-heat for a thicker sauce. Grate lemon zest for extra zing. Cut veggies uniformly for even cooking.
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