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Garlicky Pasta Primavera

Garlic lovers unite with this easy, light, and spring-inspired recipe for Garlicky Pasta Primavera loaded with a bounty of green veggies.
5 from 4 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients  

  • 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 pieces
  • 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

Instructions 

  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta and reserve 1/2 cup of the cooking liquid. 
  • Add 2 tablespoons olive oil to a large stockpot set over medium-low heat. Add the asparagus, peas and 1/2 teaspoon kosher salt and cook, stirring, until the asparagus are crisp-tender, about 3 minutes. Add the zucchini and cook, stirring, an additional 2 minutes. Transfer the vegetables to a bowl.
  • Return the stockpot to medium-low heat. Add the remaining 2 tablespoons olive oil, garlic and crushed red pepper flakes (optional). Cook, stirring, until golden brown, about 2 minutes. Add the lemon zest, lemon juice and the reserved pasta water. Simmer until reduced by half, 3 to 5 minutes. Remove the stockpot from the heat and stir in the Parmesan cheese.
  • Return the vegetables to the skillet along with the pasta and toss to combine. Taste and season with salt and pepper.
  • Garnish the pasta with chives, additional Parmesan cheese and a squeeze of fresh lemon juice. 
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