Chef John’s Pasta Primavera is a light, vibrant celebration of fresh spring vegetables and perfectly cooked pasta. With a simple yet flavorful garlic and olive oil base, this dish allows seasonal produce to shine. Finished with fresh herbs, lemon zest, and a touch of Parmesan, it’s a refined yet easy meal that comes together in just 25 minutes—ideal for busy weeknights or elegant spring dinners.
Why You’ll Love This Recipe
This dish is everything a spring or summer pasta should be—bright, fresh, and balanced. It’s meatless yet satisfying, with a variety of textures from tender pasta to crisp vegetables. The lemon zest and fresh herbs lift the flavor, while Parmesan adds a touch of richness. Best of all, it’s incredibly versatile. You can serve it as a vegetarian main, pair it with grilled chicken, or adapt the vegetables based on what’s in season. It’s quick, healthy, and full of flavor.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 12 oz fettuccine or penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 zucchini, sliced into half-moons
- 1 cup asparagus tips, chopped
- 1/2 cup green peas (fresh or thawed if frozen)
- 1/2 cup snap peas, sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- Zest of 1 lemon
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese, plus more for serving
- Optional: Grilled chicken breast strips (for added protein)
Directions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, just until fragrant.
- Add zucchini, asparagus, and snap peas. Cook for 4–5 minutes, stirring occasionally, until vegetables are just tender and vibrant.
- Stir in the green peas, lemon zest, salt, and pepper. Cook for 1–2 more minutes to warm through.
- Add the drained pasta to the skillet along with fresh basil, parsley, Parmesan cheese, and reserved pasta water. Toss everything together until well combined and coated in the light sauce.
- If using, top with sliced grilled chicken breast.
- Serve immediately with extra Parmesan and a squeeze of lemon juice, if desired.
Servings and timing
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 servings
- Calories: Approximately 390 kcal per serving
Variations
- Protein Boost: Add grilled chicken, shrimp, or tofu for a heartier meal.
- Pasta Swap: Use spaghetti, farfalle, or linguine if preferred.
- Add Cream: For a richer dish, stir in a splash of heavy cream or crème fraîche with the Parmesan.
- Extra Veggies: Add cherry tomatoes, mushrooms, or baby spinach for added color and flavor.
- Spicy Kick: Include a pinch of red pepper flakes with the garlic for a touch of heat.
storage/reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat with a splash of water or olive oil to loosen the sauce. Avoid microwaving for best texture. This pasta is best enjoyed fresh but reheats well for next-day lunches.
FAQs
Can I make this recipe gluten-free?
Yes, simply substitute your favorite gluten-free pasta and confirm all other ingredients are gluten-free.
What type of pasta works best?
Fettuccine offers a luxurious texture, while penne is great for catching sauce and bits of vegetables. Either works well.
Can I make this dish vegan?
Yes. Omit the Parmesan or use a dairy-free alternative, and ensure no animal-based ingredients are used in the pasta.
Can I use frozen vegetables?
Yes, though fresh is preferred for the best texture and flavor. Thaw and drain frozen vegetables before cooking.
How do I prevent the vegetables from overcooking?
Cook them just until tender and still vibrant in color—4–5 minutes is typically enough. Avoid high heat and constant stirring.
Is it okay to make this ahead of time?
You can prep the ingredients ahead, but for best flavor and texture, cook and serve immediately. Reheated versions are still tasty but less vibrant.
Can I use other herbs?
Absolutely. Dill, tarragon, or chives are lovely alternatives or additions to basil and parsley.
What is the best way to zest a lemon?
Use a microplane or fine grater to zest only the yellow part of the peel. Avoid the white pith, which is bitter.
Can I add a sauce?
The garlic olive oil and Parmesan create a light sauce, but you can add a splash of cream or white wine if desired.
Is this good served cold as a pasta salad?
It can be served chilled or at room temperature for a spring pasta salad, especially with an added lemon vinaigrette.
Conclusion
Chef John’s Pasta Primavera is a beautifully simple dish that showcases the best of seasonal green vegetables with elegance and ease. Light yet satisfying, it brings together garlic, herbs, lemon, and Parmesan for a fresh take on weeknight pasta. Whether you’re going meatless, cooking for guests, or enjoying a quiet dinner at home, this primavera promises a bright and balanced meal that’s as nourishing as it is flavorful.
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Chef John’s Pasta Primavera
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Chef John’s Pasta Primavera is a vibrant, spring-inspired pasta dish featuring tender fettuccine tossed with seasonal green vegetables, fresh herbs, and a light garlic olive oil sauce. This vegetarian pasta recipe is easy, elegant, and bursting with fresh flavor.
Ingredients
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12 oz fettuccine or penne pasta
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2 tbsp olive oil
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3 cloves garlic, minced
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1 zucchini, sliced into half-moons
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1 cup asparagus tips, chopped
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1/2 cup green peas (fresh or thawed if frozen)
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1/2 cup snap peas, sliced
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1/4 cup fresh basil, chopped
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1/4 cup parsley, chopped
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Zest of 1 lemon
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Salt and pepper, to taste
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1/4 cup grated Parmesan cheese, plus more for serving
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Optional: Grilled chicken breast strips (for added protein)
Instructions
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Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
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In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
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Add zucchini, asparagus, and snap peas. Sauté for 4–5 minutes, stirring frequently, until just tender and vibrant.
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Stir in green peas, lemon zest, salt, and pepper. Heat through.
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Add cooked pasta to the skillet along with fresh basil, parsley, and Parmesan cheese. Toss until everything is well coated and warmed.
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If desired, top with grilled chicken strips. Serve hot with extra Parmesan and a squeeze of lemon.
Notes
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Easily made vegan by omitting cheese or using a plant-based alternative.
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Try adding cherry tomatoes or red bell peppers for a pop of color.
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Use whole wheat or gluten-free pasta as needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Pasta
- Method: Stovetop
- Cuisine: Italian-Inspired
