Pasta Primavera
Ingredients
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- 1 small shallot – finely chopped
- 3 cloves garlic – minced
- 1 medium carrot – thinly sliced
- 8 ounces broccoli florets (~1 medium broccoli)
- 8 ounces asparagus – trimmed and cut into 1-inch pieces
- 1 medium zucchini – halved lengthwise and sliced 0.25-inch thick
- 1 medium red bell pepper – thinly sliced
- 1 cup cherry tomatoes – halved
- 1 cup frozen peas
- 1 lemon – zested and juiced
- 1/2 cup fresh basil leaves – torn
- 2 tbsp fresh parsley leaves – chopped
- 1 cup Parmesan cheese – finely grated
- 2 tbsp extra-virgin olive oil
- 2 tbsp unsalted butter
- 1/2 cup heavy cream
- 12 ounces spaghetti
- kosher salt – to taste
- black pepper – to taste, freshly ground
Instructions
1. Bring a large pot of water to a boil; season generously with kosher salt. Set a large bowl of ice water nearby.
2. Prep all produce: finely chop the shallot, mince the garlic, thinly slice the carrot, cut broccoli into small florets, trim and cut asparagus into 1-inch pieces, halve and slice the zucchini into 0.25-inch half-moons, thinly slice the red bell pepper, and halve the cherry tomatoes. Zest and juice the lemon, tear the basil, chop the parsley, and finely grate the Parmesan.
3. Blanch the vegetables in the boiling water: add the broccoli and carrot and cook 2 minutes. Add the asparagus and peas and cook 1–2 minutes more, until bright and crisp-tender. Transfer all to the ice bath to stop cooking, then drain well and pat dry.
4. Return the pot to a boil and cook the spaghetti until al dente, 1–2 minutes shy of package directions. Reserve 1 cup pasta water, then drain.
5. Meanwhile, heat the olive oil and 1 tbsp of the butter in a large wide skillet over medium heat. Add the shallot and cook until translucent, about 2 minutes. Stir in the garlic and cook until fragrant, 30 seconds.
6. Add the zucchini and red bell pepper, season with salt and black pepper, and sauté until just tender, 3–4 minutes.
7. Add the blanched broccoli, carrot, asparagus, peas, and the cherry tomatoes. Cook, tossing, until the tomatoes just begin to soften, 1–2 minutes.
8. Stir in the heavy cream and 0.5 cup reserved pasta water. Simmer, stirring, until slightly thickened and glossy, 2–3 minutes. Add the lemon zest and about 1 tbsp lemon juice, then taste and season with salt and black pepper.
9. Add the drained spaghetti, the remaining 1 tbsp butter, and half of the Parmesan. Toss over medium heat until the sauce emulsifies and coats the pasta, 1–2 minutes, adding more pasta water as needed for a silky consistency.
10. Remove from the heat and fold in the basil and parsley. Serve immediately, passing the remaining Parmesan at the table.
Pasta primavera is a bright, vegetable-forward pasta that celebrates tender spring produce in a light, creamy sauce. The dish balances crisp-tender greens like asparagus and peas with sweeter notes from carrots, bell peppers, and cherry tomatoes, all brought together by butter, olive oil, and Parmesan. It eats fresh and lively: al dente pasta coated in a glossy sauce with herbal lift from basil and parsley and a citrusy finish.
Though Italian in name, pasta primavera is a creation of American fine dining in the 1970s, associated with New York’s Le Cirque and the broader wave of Italian-inspired cuisine of the era. Accounts differ on who exactly devised it, but most versions married a variety of seasonal vegetables with pasta and a cream-enriched sauce. Over time, the dish spread to home kitchens and restaurants alike, spawning lighter interpretations and solidifying its place as a beloved Italian-American classic.