Pasta Primavera with Lemon Cream

This pasta primavera recipe celebrates fresh vegetables and a delicate lemon cream sauce for a light yet satisfying pasta dish. It comes together quickly, making it perfect for a weeknight dinner when you want something bright and flavorful without much fuss. The combination of crisp tender veggies and a creamy sauce is truly irresistible.

This recipe has become a favorite in my household because it feels like a spring celebration on a plate. I first made it when I wanted to use up a vegetable bounty from the farmers market and now it’s a go to whenever I crave something fresh and creamy yet healthy.

Ingredients

• Seasonal vegetables: such as broccoli, zucchini, green beans, bell pepper, and cherry tomatoes bring a medley of flavors and textures choose the freshest and firmest vegetables you can find for best results
• Short pasta: like penne or fusilli so that the pasta and vegetables combine easily in every forkful
• Garlic cloves: for a subtle, aromatic base without overpowering the dish fresh garlic works best
• Lemon zest and juice: brighten the sauce with fresh citrus notes use unwaxed lemons for zesting
• Light cream: to bring richness without heaviness if possible select heavy cream for creaminess but not too thick
• Vegetable or chicken broth: provides depth to the sauce while keeping it light pick low sodium varieties for better seasoning control
• Parmigiano Reggiano or a vegetarian friendly cheese: adds a savory umami finish freshly grated cheese is preferred
• Fresh herbs: such as basil mint and parsley give a burst of green freshness use fragrant and vibrant leaves

Instructions

Sauté the heartier vegetables:

Start heating a large skillet over medium heat and add a splash of olive oil. Add onions broccoli and other firmer vegetables first. Cook stirring occasionally for about 5 to 7 minutes until they begin to soften but still have some bite. This step builds the flavor base and ensures vegetables cook evenly with the pasta.

Add softer vegetables:

Next add zucchini cherry tomatoes and green beans to the skillet. Continue cooking for 3 to 4 minutes until these veggies are just tender but not mushy. Stir gently to keep the vegetables intact and vibrant.

Make the lemon cream sauce:

Remove the cooked vegetables from the skillet and set aside. In the same skillet add minced garlic and sauté for about 1 minute until fragrant. Pour in broth and bring to a simmer. Add cream lemon zest and lemon juice. Stir gently and let the sauce reduce slightly for about 3 minutes so the flavors meld.

Cook the pasta:

Meanwhile cook your chosen pasta in a large pot of salted boiling water according to package instructions until al dente. Drain the pasta reserving about a half cup of pasta cooking water.

Combine pasta vegetables and sauce:

Return the vegetables to the skillet with the sauce and add the drained pasta. Toss everything gently over low heat to coat pasta and vegetables evenly. If the sauce feels too thick add a splash of pasta cooking water as the starch helps the sauce cling perfectly.

Finish with cheese and herbs:

Remove from heat and sprinkle generously with freshly grated cheese and chopped fresh herbs. Toss lightly once more and serve immediately while warm and fragrant.

My favorite ingredient in this dish is the fresh lemon zest. It adds such an unmistakable brightness that lifts the whole recipe. I remember making this for a spring picnic with friends and the phrase floating around was how the lemon made it taste like sunshine in a bowl. It’s a simple touch that makes a huge difference.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. The pasta may absorb some moisture from the vegetables and sauce, so reheat gently on the stove adding a splash of broth or water to loosen the sauce. Avoid microwaving at high heat to maintain the texture of the vegetables.

Ingredient Substitutions

If you do not have certain vegetables try swapping them for what is in season or what you have on hand such as peas asparagus or spinach. For cream use half and half or a mixture of milk and cream cheese to keep it lighter. Parmesan can be replaced by pecorino or a hard vegetarian cheese.

Serving Suggestions

Serve this pasta primavera with a simple green salad dressed with lemon vinaigrette to echo the brightness in the pasta. A crusty fresh baguette or garlic bread works well to soak up any remaining sauce. For a more substantial meal add grilled chicken or shrimp on top.

Serve immediately while warm and fragrant. Enjoy the bright creamy flavors.

Common Questions About the Recipe

→ What vegetables work best in pasta primavera?

Seasonal veggies like peas, broccoli, zucchini, green beans, onions, bell peppers, asparagus, and cherry tomatoes create the freshest flavor profile.

→ Which pasta shapes complement this dish?

Short pastas such as penne or fusilli pair well, matching the vegetable sizes and helping the sauce cling nicely.

→ How is the lemon cream sauce made light and flavorful?

Using both lemon zest and fresh juice with a moderate amount of cream and vegetable broth keeps the sauce bright and not heavy.

→ What’s the best way to season the pasta?

Cook pasta in well-salted water (about 1 tablespoon per 6 quarts) to ensure proper seasoning throughout the dish.

→ How should vegetables be cooked to maintain texture?

Start with heartier vegetables like onions and broccoli first, then add tender ones such as spinach and cherry tomatoes later to avoid overcooking.

→ Can this dish be vegetarian?

Yes, by choosing vegetarian cheese like certain Parmigiano-Reggiano or Pecorino Romano varieties, it remains suitable for vegetarians.