Lemon-Garlic Pasta Primavera with Spring Veggies

Why You’ll Love This Recipe

• Bright and fresh: lemon, garlic, and tender spring veg make every bite lively.
• Weeknight-easy: one pot for pasta, one skillet for sauce, ready in about 35 minutes.
• Flexible: use butter for lush richness or olive oil for a lighter, dairy-free version.
• Restaurant gloss at home: pasta water and Parmesan create a silky, clingy sauce.

Grocery List

• Produce: Asparagus, zucchini, garlic, lemon, flat-leaf parsley, peas (fresh or frozen)
• Dairy: Parmesan cheese, unsalted butter (if using butter)
• Pantry: Penne, extra-virgin olive oil, kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

Pasta

• 12 oz (340 g) penne
• 4 quarts water
• 2 tbsp kosher salt (for the pasta water)

Vegetables & Aromatics

• 1 bunch asparagus (about 12 oz/340 g), woody ends snapped off, stalks cut into 1-inch pieces
• 1 medium zucchini (about 8 oz/225 g), halved lengthwise, sliced into 1/4-inch half-moons
• 1 cup peas (fresh or frozen)
• 4 cloves garlic, thinly sliced or minced
• Zest of 1 lemon (about 2 tsp)

Sauce & Finishing

• 6 tbsp unsalted butter or extra-virgin olive oil (or 3 tbsp of each)
• 3 tbsp fresh lemon juice (from 1 lemon)
• 3/4 cup (about 60 g) finely grated Parmesan, plus more for serving
• 1/4 cup chopped fresh flat-leaf parsley
• 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1/4 tsp red pepper flakes (optional)
• 1 cup reserved pasta cooking water (you may not need it all)

Step-by-Step Instructions

Step 1: Prep the spring vegetables and aromatics

Trim the woody ends from the asparagus and cut the stalks into 1-inch pieces. Halve the zucchini lengthwise and slice into 1/4-inch half-moons. Thinly slice or mince the garlic. Finely chop the parsley. Zest the lemon (about 2 teaspoons), then juice it (3 tablespoons). Finely grate the Parmesan. Keep everything close by so the cooking moves quickly.

Step 2: Boil the pasta and reserve the pasta water

Bring 4 quarts of water to a rolling boil and add 2 tablespoons kosher salt. Add the penne and cook until al dente, about 10–11 minutes or 1 minute less than the package suggests. Before draining, dip out and reserve 1 cup of the starchy pasta water. Drain the pasta but do not rinse.

Step 3: Start the sauce with garlic and zucchini

While the pasta cooks, heat 3 tablespoons of the butter or olive oil in a large, wide skillet over medium heat. Add the garlic and cook for 30 seconds, just until fragrant—do not brown. Add the zucchini, season with a pinch of salt, and sauté 3–4 minutes until lightly golden in spots.

Step 4: Add asparagus and peas

Add the asparagus to the skillet and cook 3–4 minutes, stirring occasionally, until crisp-tender and bright green. Stir in the peas, 1/2 teaspoon kosher salt, and red pepper flakes (if using). Cook 1–2 minutes more. Sprinkle in the lemon zest and stir to bloom the aroma.

Step 5: Build the lemony pan sauce

Pour in the lemon juice and 1/2 cup of the reserved pasta water. Simmer for 1 minute to marry the flavors. Reduce the heat to low and swirl in the remaining 3 tablespoons butter or olive oil until the sauce looks glossy. Avoid boiling vigorously at this point to keep the sauce emulsified.

Step 6: Toss in pasta and Parmesan until silky

Add the drained penne to the skillet along with the Parmesan. Toss vigorously, adding more reserved pasta water a splash at a time until each piece of pasta is coated in a light, glossy sauce that clings. Season with black pepper and taste; add more salt or a squeeze of lemon if desired.

Step 7: Finish and serve

Off the heat, fold in the parsley. Transfer to warm bowls and shower with extra Parmesan. Finish with a final crack of black pepper and, if you like, a drizzle of olive oil. Serve immediately while the vegetables are bright and the sauce is silky.

Pro Tips

• Cook the pasta just shy of al dente—the final toss in the skillet finishes it perfectly.
• Use a wide skillet so the vegetables sauté (not steam) and stay crisp-tender.
• Add cheese off the boil and toss vigorously with pasta water to prevent clumping and create a glossy emulsion.
• Combine fats: half butter, half olive oil gives both rich flavor and a clean finish.
• Slice vegetables evenly (about 1/4 inch thick) so they cook at the same rate.

Variations

• Creamy Primavera: Add 1/3 cup heavy cream with the lemon juice, then reduce briefly before adding pasta and cheese.
• Dairy-Free: Use all olive oil and finish with a sprinkle of toasted pine nuts and a dairy-free Parmesan-style topping.
• Protein Boost: Toss in 8–12 oz sautéed shrimp or sliced grilled chicken during Step 6.

Storage & Make-Ahead

Store leftovers in an airtight container up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water or extra lemon juice until the sauce loosens and turns glossy again (2–3 minutes). You can microwave in short bursts, stirring and adding a teaspoon of water as needed, but the stovetop yields better texture. Not ideal for freezing. Make-ahead: slice vegetables, chop parsley, and grate Parmesan up to 1 day ahead. Zest and juice the lemon just before cooking for the brightest flavor.

Nutrition (per serving)

Approximate values for 1 of 4 servings (prepared with 3 tbsp butter + 3 tbsp olive oil): 585 calories; 21 g protein; 74 g carbohydrates; 24 g fat; 8 g fiber; 900 mg sodium. Values will vary with salt, brands, and exact ingredients.