Pasta Primavera
Vegetables first, lemon at the finish
The short version
Make pasta primavera with asparagus, peas, zucchini, peppers and tomatoes in a lemon–olive oil finish. Original untested recipe; estimated times and illustrative image.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 4 servings
Ingredients
- 12 oz dried penne
- 3 tablespoons olive oil
- 1 yellow bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 8 oz asparagus, woody ends trimmed and stalks cut into pieces
- 2 garlic cloves, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup frozen peas
- 1 teaspoon finely grated lemon zest
- 1 tablespoon lemon juice, or to taste
- 1/2 cup finely grated Parmesan, using vegetarian-suitable cheese if needed
- 1/4 cup fresh basil leaves, torn
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 cup reserved pasta water, used only as needed
Instructions
- 01
Set up the pasta and vegetables. Wash vegetables and cut them to manageable, similar sizes. Cook penne in salted water following the package instructions. Reserve 1 cup of cooking water before draining.
- 02
Give the firm vegetables a head start. Warm oil in a wide skillet over medium heat. Add pepper and cook about 3–4 minutes. Add zucchini and asparagus and cook about 4–6 minutes more, stirring, until tender with some bite. Work in batches if the pan is crowded; steaming a pile is not the same as sautéing it.
- 03
Add the quick vegetables. Add garlic and stir about 30 seconds, then add tomatoes and peas. Cook until peas are hot and tomatoes begin to soften, about 2–3 minutes. Follow any cooking directions on the frozen-pea package.
- 04
Bring pasta and vegetables together. Add drained penne and a few tablespoons of pasta water. Toss briefly over gentle heat to distribute the vegetables. Remove from direct heat and stir in lemon zest, juice, Parmesan and basil. Add more water only as needed for a light coating rather than a watery puddle.
- 05
Taste and serve. Season with salt and pepper and serve promptly. Vegetable size and package pasta time determine the actual cooking time; this is a home interpretation, not a measured kitchen test or a single historical formula.
Larry’s rule: Let vegetables stay recognizable. The finish is a light coating, not a bowl of cream with vegetables hiding in it.
Quoting or citing this recipe? Credit “Uncle Larry Adventures” andlink to this page.