Creamy Pasta with Spring Vegetables
Indulge in the ultimate comfort dish with this Creamy Pasta with Spring Vegetables recipe, a celebration of fresh, seasonal produce brought together in a rich and velvety sauce. Perfectly cooked pasta—whether penne, fettuccine, or spaghetti—is tossed with tender asparagus, sweet peas, and zucchini, all enveloped in a luscious blend of heavy cream and Parmesan cheese. A pop of lemon zest and juice brightens the flavors, while fragrant basil and optional red pepper flakes add a fresh and zesty finish. Ready in just 40 minutes, this spring-inspired pasta is an ideal weeknight dinner or elegant weekend meal. Whether you’re savoring it on its own or alongside a crisp salad, this dish is sure to impress with its creamy texture, vibrant vegetables, and irresistible aroma. Keywords: creamy pasta, spring vegetables, lemon Parmesan sauce, easy pasta recipe, weeknight dinner.
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Recipe Information
Ingredients
- 350 grams pasta (e.g., penne, fettuccine, or spaghetti)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 units garlic cloves, minced
- 1 unit shallot, finely chopped
- 200 grams asparagus, trimmed and cut into 2-inch pieces
- 150 grams peas (fresh or frozen)
- 1 unit zucchini, thinly sliced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 10 grams fresh basil leaves, torn
- 0.5 teaspoon crushed red pepper flakes (optional)
Instructions
Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain and set aside.
Heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and chopped shallot, cooking until fragrant and translucent, about 2-3 minutes.
Add the asparagus, peas, and zucchini to the skillet. Sauté the vegetables for 5-7 minutes until they are tender but still slightly crisp.
Reduce the heat to low and stir in the heavy cream. Let it gently simmer for 2-3 minutes, then add the grated Parmesan cheese. Stir until the cheese has melted into the sauce.
Add the cooked pasta to the skillet and toss to combine, ensuring the pasta is fully coated in the creamy sauce. If the sauce seems too thick, add the reserved pasta water a little at a time until the desired consistency is achieved.
Stir in the lemon zest and lemon juice. Season with salt, black pepper, and crushed red pepper flakes (if using).
Remove the skillet from the heat and sprinkle with fresh basil leaves before serving warm.
Nutrition Facts
Calories |
2363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.9 g | 206% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3833 mg | 167% | |
| Total Carbohydrate | 153.0 g | 56% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 20.9 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1072 mg | 82% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1444 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
