5 from 36 votes
Pasta Primavera
Pasta Primavera features spaghetti tossed with sautéed zucchini, garlic, chili flakes, asparagus, peas, and a bright lemon and chive dressing. A fresh cherry tomato topping adds a juicy burst of sweetness to the lightly spiced and herbaceous pasta mixture. Olive oil and Parmesan cheese provide richness, making this dish a satisfying vegetable-forward pasta option with a mix of tender and crisp textures.
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings:
4
servings
Calories:
708 kcal
Course:
Main Course
Cuisine:
Italian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 708
% 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.