Spring Primavera
Celebrate the vibrant flavors of the season with this Spring Primavera, a pasta dish that combines fresh, colorful vegetables and a luscious creamy sauce. Perfectly al dente fettuccine is tossed with asparagus, zucchini, yellow squash, cherry tomatoes, and peas, while baby spinach adds a delicate touch of greenery. Infused with garlic, bright lemon zest, and freshly grated Parmesan, this recipe strikes a perfect balance of freshness and indulgence. A hint of basil ties everything together, making this quick and easy meal an ideal choice for spring dinners. Ready in just 40 minutes, this vegetarian-friendly dish is as satisfying as it is beautiful, while customizable garnishes make every serving unique.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces fettuccine or other long pasta
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic
- 1 bunch asparagus
- 1 medium zucchini
- 1 medium yellow squash
- 2 cups cherry tomatoes
- 1 cup frozen peas
- 2 cups baby spinach
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 teaspoons lemon zest
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cup fresh basil leaves
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
While the pasta cooks, prepare the vegetables: Trim the tough ends off the asparagus and cut into 1-inch pieces. Slice the zucchini and yellow squash into thin half-moons.
In a large skillet or sauté pan, heat the olive oil and butter over medium heat until melted.
Add the minced garlic and sauté for 1 minute, or until fragrant.
Add the asparagus, zucchini, and yellow squash to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables soften slightly.
Add the cherry tomatoes and peas to the skillet, cooking for another 2-3 minutes until the tomatoes begin to soften.
Stir in the baby spinach and let it wilt, about 1-2 minutes.
Lower the heat and pour in the heavy cream. Stir to combine and let it simmer for 2-3 minutes.
Add the grated Parmesan cheese and lemon zest to the skillet. Stir to create a creamy sauce.
Season with salt and black pepper to taste.
Add the cooked pasta to the skillet and toss to combine, adding reserved pasta water as needed to coat the pasta evenly.
Garnish with fresh basil leaves and additional Parmesan cheese, if desired. Serve immediately.
Nutrition Facts
Calories |
2065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.1 g | 141% | |
| Saturated Fat | 65.2 g | 326% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 3402 mg | 148% | |
| Total Carbohydrate | 184.8 g | 67% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 46.6 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1247 mg | 96% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 3016 mg | 64% | |
*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.
