Garlicky Pasta Primavera Recipe

Garlic lovers gather with this quick, light, spring-inspired Garlicky Pasta Primavera full with green veggies.  


– 12 oz. uncooked pasta, such as shells, bowtie or elbow – 1/4 cup extra-virgin olive oil, divided  – 8 oz. asparagus, cut into 1-inch piece – 1 cup fresh or frozen peas (thawed) – 2 medium zucchini, cut into 1/2-inch-thick half-moons  – 2 Tablespoons minced fresh garlic  – 1/4 teaspoon crushed red pepper flakes (optional) – 1 teaspoon lemon zest – 2 Tablespoons fresh lemon juice, plus more for serving  – 1 cup grated Parmesan cheese, plus more for serving – Chopped fresh chives, for serving

Boil salted water in a big saucepan. Cook pasta al dente. Drain the pasta and reserve ½ cup of the cooking liquid.   

Step 1


Heat 2 tablespoons olive oil in a large stockpot on medium-low. Stir asparagus, peas, and ½ teaspoon kosher salt for 3 minutes until crisp-tender. Stir in zucchini for 2 minutes. Put veggies in bowl.  

Step 2

Bring the stockpot to medium-low. Garlic, crushed red pepper flakes, and 2 tablespoons olive oil optional. Stir till golden brown, 2 minutes. Add lemon zest, juice, and pasta water.   

Step 3

Simmer 3–5 minutes to half. Stir Parmesan cheese into the stockpot after turning off heat. Return pasta and vegetables to skillet and mix. Add salt and pepper to taste. Pasta with chives, Parmesan, and lemon juice.   

Step 4


– Calories: 606kcal,  – Carbohydrates: 79g,  – Protein: 23g,  – Fat: 22g,  – Saturated Fat: 6g,  – Polyunsaturated Fat: 2g,  – Monounsaturated Fat: 12g,  – Cholesterol: 22mg,  – Sodium: 456mg,  – Potassium: 722mg,  – Fiber: 7g,  – Sugar: 8g,  – Vitamin A: 1156IU,  – Vitamin C: 40mg,  – Calcium: 286mg,  – Iron: 3mg

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