Classic Pasta Primavera
Traditional dish · Italian-American
A vibrant and fresh pasta dish featuring a medley of seasonal spring vegetables, lightly sautéed and tossed with pasta in a delicate sauce.
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Ingredients
- Fettuccine pasta12 oz
- Asparagus1 bunch
- Broccoli florets1 cup
- Peas (fresh or frozen)1 cup
- Carrots2 medium
- Zucchini1 medium
- Garlic3 cloves
- Olive oil1/4 cup
- Vegetable broth1/2 cup
- Lemon juice2 tbsp
- Parmesan cheese (grated)1/2 cup
- Fresh parsley (chopped)1/4 cup
- Saltto taste
- Black pepperto taste
Steps
- 1
Cook fettuccine according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- 2
While pasta cooks, prepare vegetables: trim and cut asparagus into 2-inch pieces, chop broccoli into florets, peel and julienne carrots, slice zucchini into half-moons.
- 3
Mince garlic.
- 4
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- 5
Add asparagus, broccoli, carrots, and zucchini to the skillet. Sauté for 5-7 minutes until vegetables are tender-crisp.
- 6
Stir in peas and cook for another 2 minutes.
- 7
Add cooked pasta, vegetable broth, and lemon juice to the skillet with the vegetables. Toss to combine.
- 8
Gradually add reserved pasta water and grated Parmesan cheese, tossing until a light sauce forms and coats the pasta and vegetables.
- 9
Season with salt and black pepper to taste. Stir in fresh parsley.
- 10
Serve immediately.
