Pasta Primavera
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
708 kcal
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Course
Main Course
Pasta Primavera
Description
This Pasta Primavera blends tender-cooked spaghetti with fresh summer vegetables such as zucchini, asparagus, and peas, all cooked in olive oil with garlic and red chili flakes for a mild spicy note. The pasta is coated in a light sauce made with olive oil, lemon juice, and fresh chives to add brightness and subtle herb flavor. The dish is topped with a mixture of cherry tomatoes marinated in olive oil, garlic, salt, and pepper, lending a fresh and juicy contrast to the warm vegetables.
The balance of cooked and raw elements gives a variety of textures, from the al dente pasta to the tender-crisp asparagus and the soft, sweet tomatoes. Parmesan cheese adds a savory richness that complements the vegetables and lemon zest. The chili flakes can be adjusted to taste for spice preference.
This dish works well as a main course or a light meal and pairs nicely with additional Parmesan cheese and a side salad or crusty bread if desired. It stays fresh when refrigerated and can be enjoyed for several days.
Ingredients
For the tomato topping
- 6 ounces cherry tomato see note 1
- 1 tablespoon olive oil
- 1 small clove garlic minced
- salt freshly ground
- black pepper freshly ground
For the pasta:
- salt freshly ground
- black pepper freshly ground
- 1 pound spaghetti (see note 2)
- 5 tablespoons olive oil divided
- 1 zucchini quartered and cut into 1/4-inch slices
- 4 cloves garlic
- 1/2 teaspoon red chili flakes or more or less, to taste (see note 3)
- 1 pound asparagus trimmed and cut into 1-inch pieces
- 1 cup peas thawed, frozen
- 3/4 cup water
- 1 tablespoon lemon juice
- 1/4 cup chives fresh, minced
- 1/4 cup Parmesan Cheese plus more, for serving, freshly grated
Instructions
To make the tomato topping
- In a small bowl, add tomatoes, olive oil, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss to combine. Set aside.
To make the pasta:
- In a large Dutch oven or stock pot, bring 4 quarts water and 1 tablespoon salt to boil. Add spaghetti and cook until al dente, stirring often, about 10 minutes. Drain pasta and return to the pot.
- Meanwhile, in a large nonstick skillet over medium heat, heat 3 tablespoons olive oil until shimmering. Add zucchini, garlic, red chili flakes, and 1/2 teaspoon salt. Cook until the zucchini is softened, about 10 minutes.
- Add asparagus, peas, and water and bring to a simmer over medium-high heat. Cover and cook until the asparagus is bright green and tender-crisp, about 2 minutes.
- To the pot with the pasta, add cooked vegetables, chives, lemon juice, and remaining 2 tablespoons olive oil. Toss to combine.
- Transfer to a serving bowl. Top with cherry tomato mixture and garnish with Parmesan cheese.
Notes
- Half grape tomatoes may be used in place of cherry tomatoes for the topping.
- While spaghetti is used here for a lighter feel, fettuccine or linguine make good substitutes.
- Adjust red chili flakes to your preferred spice level or offer extra at the table for guests to add.
- Store leftovers covered in the refrigerator for up to 4 days for best quality.
- For a non-vegetarian variation, add grilled chicken or shrimp before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 708 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 708kcal | 35% |
| Carbohydrates | 100g | 33% |
| Protein | 22g | 44% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 5mg | 2% |
| Sodium | 136mg | 6% |
| Potassium | 830mg | 18% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 1678IU | 34% |
| Vitamin C | 42mg | 47% |
| Calcium | 139mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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