Pasta Primavera with Asparagus, Broccoli and Peas
This simple recipe for pasta primavera is made the way it should be, with true spring vegetables! My version skips the bell peppers and zucchini and instead highlights the best of the season with a flavorful mix of asparagus, peas, broccoli and leeks. It all gets tossed with pasta and a garlicky lemon butter sauce for a fresh, vibrant spring dinner that comes together in 40 minutes or less!
Servings: 4
Calories: 649kcal
Ingredients
- kosher salt
- 2 cups broccoli florets about ½ lb
- ½ lb asparagus woody ends removed, cut into 2 inch pieces (about 1 ½ cups)
- 1 cup snap peas halved on a bias
- 12 ounces short pasta such as farfalle, rigatoni, orecchiette or cavatappi
- 3 tablespoons extra virgin olive oil
- 1 leek large size, white and light green parts only, very thinly sliced
- 2 garlic cloves very finely minced
- ½ cup dry white wine
- 1 cup frozen peas defrosted
- 3 tablespoons unsalted butter
- 1 lemon zested and juiced
- ½ cup Parmigiano Reggiano finely grated, plus more for serving
- freshly cracked black pepper
- ¼ cup flat leaf parsley finely chopped
Instructions
- Bring a large pot of water to a boil and season generously with salt.kosher salt
- Add the broccoli to the pot and cook for 30 seconds, then use a slotted spoon to remove and drain on a clean tea towel.2 cups broccoli florets
- Repeat with the asparagus and snap peas, but cook them for no more than 15-20 seconds.½ lb asparagus, 1 cup snap peas
- Add the pasta to the boiling water and cook until just shy of al dente according to the package instructions. Be sure to reserve some of the cooking water.12 ounces short pasta
- Heat the olive oil in a large skillet over medium heat. Add the sliced leeks with a pinch of salt and cook, stirring frequently, until soft and just starting to turn translucent, about 4 minutes.3 tablespoons extra virgin olive oil, 1 leek
- Add the garlic and cook for about 30 seconds or until fragrant, then pour in the white wine and let it simmer for about 1 minute to cook off the alcohol.2 garlic cloves, ½ cup dry white wine
- Add the broccoli, asparagus, and snap peas to the pan and toss to combine.
- When the pasta is ready, transfer it to the pan along with the defrosted peas and about ½ cup of reserved pasta water.1 cup frozen peas
- Toss everything together over medium heat, then add the butter, lemon zest, and lemon juice. Toss vigorously until the butter melts and emulsifies with the pasta water.3 tablespoons unsalted butter, 1 lemon
- Add the grated Parmigiano Reggiano and half of the parsley, then continue tossing until the pasta becomes glossy and well coated. Add a splash of more pasta water if needed to loosen the sauce.½ cup Parmigiano Reggiano, ¼ cup flat leaf parsley
- Taste and adjust seasoning with salt, black pepper, and additional lemon juice if needed.freshly cracked black pepper
- Serve immediately with the remaining parsley and extra Parmigiano Reggiano on top.
Notes
- Clean the leeks really well between all layers before cutting. They can be very sandy.
- Defrost the peas before adding so they can be instantly incorporated towards the end of the cooking process. Otherwise, they will cool everything down and make it harder to bring the sauce together.
- Cut all of the vegetables roughly the same size so they cook evenly and distribute well throughout the pasta.
- Cooking the pasta in the same water as the vegetables saves on time and dishes, and allows the pasta to absorb some of the nutrients from the veggies.
- If the pasta looks dry, add small splashes of pasta water while tossing until the sauce becomes glossy and lightly coats the pasta.
- Don’t overcook the veggies, they only need a few seconds in the boiling water. They will continue cooking when being tossed with the pasta and sauce so it’s important to follow the recommended cooking times.
- Turn the heat to low or remove the skillet from the stove when adding cheese to avoid it splitting or seizing.
Nutrition
Calories: 649kcal | Carbohydrates: 83g | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 235mg | Potassium: 725mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2309IU | Vitamin C: 95mg | Calcium: 254mg | Iron: 5mg
