Description
This Pasta Primavera with Asparagus and Peas recipe is a fresh, comforting springtime dish bursting with tender vegetables, al dente pasta, and a light, lemony sauce. Perfect for family dinners or cozy meals with friends.
Ingredients
Scale
- 350g (12 oz) pasta (penne or farfalle)
- 200g (7 oz) fresh asparagus, trimmed and cut
- 150g (5 oz) peas
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1/2 cup vegetable broth or pasta water
- 1/4 cup grated Parmesan cheese
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- Salt & pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Cook pasta al dente; reserve 1/2 cup pasta water.
- Sauté onion in olive oil until translucent.
- Add garlic; cook 30 seconds.
- Sauté asparagus 3–4 minutes until tender-crisp.
- Add peas; cook 2 minutes.
- Add pasta, toss with vegetable broth/pasta water, season with salt and pepper.
- Stir in Parmesan, lemon zest, and lemon juice.
- Garnish with fresh herbs and serve.
Notes
Reserve pasta water to keep sauce creamy. Cook vegetables separately for perfect texture. Add lemon last for brightness. Stores in fridge up to 3 days; reheat gently.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg