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
