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Creamy Lemon Butter Spring Pasta Primavera with Asparagus

creamy lemon butter spring pasta primavera - featured image
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A quick and easy pasta dish featuring a silky lemon butter cream sauce, tender asparagus, and fresh spring vegetables, perfect for a light yet indulgent meal.

Ingredients

Scale
  • 12 ounces fettuccine or linguine pasta
  • 1 bunch (about 1 pound) asparagus, trimmed and cut into 2-inch pieces
  • 1 cup peas (fresh or frozen)
  • 1 cup thinly sliced zucchini or yellow squash
  • 4 tablespoons unsalted butter, softened
  • 1 cup heavy cream
  • Juice and zest of 1 large lemon (about 2 tablespoons juice and 1 teaspoon zest)
  • 3 cloves garlic, minced
  • ½ cup freshly grated Parmesan cheese
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh basil or parsley (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9-11 minutes. Stir occasionally to prevent sticking. Reserve 1 cup of pasta water before draining.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add asparagus and sauté for 3-4 minutes until bright green and tender-crisp. Add peas and zucchini, cooking for another 2 minutes. Season lightly with salt and pepper. Transfer veggies to a bowl and set aside.
  3. In the same skillet, reduce heat to medium-low and add butter. Melt and foam, stirring occasionally until light golden brown and nutty, about 3-4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
  4. Slowly pour in heavy cream, stirring constantly. Bring to a gentle simmer, then add lemon juice and zest. Cook for 2-3 minutes until sauce thickens slightly. Add reserved pasta water a little at a time if sauce becomes too thick.
  5. Return sautéed vegetables to skillet. Toss in drained pasta and Parmesan cheese. Mix thoroughly to coat pasta and veggies with sauce. Season with salt and pepper to taste.
  6. Remove from heat and sprinkle chopped fresh basil or parsley over the top. Toss gently.
  7. Serve immediately, garnished with extra Parmesan or lemon zest if desired.

Notes

Keep an eye on the butter as it browns to avoid burning. Pour cream slowly into the butter while stirring to prevent curdling. Use reserved pasta water to loosen sauce if it thickens too much. Do not overcook asparagus; it should remain tender-crisp. Fresh lemon zest adds brightness that bottled juice cannot match.

Nutrition

Keywords: pasta, lemon butter sauce, asparagus, primavera, spring vegetables, creamy pasta, easy dinner, quick meal

Find it online: https://flurpchef.com/creamy-lemon-butter-spring-pasta-primavera-with-asparagus-recipe-easy-and-delicious/