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Fresh Pasta Primavera Recipe Easy Homemade with Crisp Garden Vegetables

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A quick and easy fresh pasta primavera featuring crisp garden vegetables, fresh herbs, and a light garlic sauce. Perfect for spring and summer meals, this recipe delivers vibrant flavors and satisfying textures in under 30 minutes.

Ingredients

Scale
  • 12 oz fresh fettuccine or tagliatelle (store-bought works fine)
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1 medium yellow zucchini, sliced into thin half-moons
  • 1 bunch asparagus (about 8 oz), trimmed and cut into 2-inch pieces
  • 1 cup cherry tomatoes (150 g), halved
  • 1 cup snap peas (100 g), trimmed and halved
  • 1/2 cup fresh basil leaves, torn
  • 1/4 cup fresh parsley, finely chopped
  • Zest of 1 lemon
  • 1/2 cup grated Parmesan cheese (optional)
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • 1/4 cup vegetable broth (60 ml)

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 12 oz fresh pasta and cook until al dente, about 2-3 minutes. Reserve 1 cup pasta water before draining.
  2. While pasta cooks, slice yellow zucchini into thin half-moons, trim and chop asparagus into 2-inch pieces, halve cherry tomatoes, and trim snap peas.
  3. Heat 3 tablespoons olive oil in a large skillet over medium heat. Add sliced garlic and cook gently for 1-2 minutes until fragrant but not browned.
  4. Add asparagus and yellow zucchini; sauté for about 3-4 minutes until they begin to soften but still hold a snap.
  5. Add snap peas and cherry tomatoes; stir and cook for another 2 minutes until veggies are bright and crisp-tender.
  6. Pour in 1/4 cup vegetable broth to deglaze the pan. Let simmer for 1 minute to meld flavors.
  7. Add drained pasta to the skillet and toss gently with tongs to coat evenly.
  8. Stir in torn basil, chopped parsley, and lemon zest.
  9. If pasta seems dry, add reserved pasta water a few tablespoons at a time until a light, silky sauce forms.
  10. Season with salt, freshly ground black pepper, and red pepper flakes if desired.
  11. Remove from heat and toss in 1/2 cup grated Parmesan cheese until melted and creamy.
  12. Serve immediately, garnished with extra basil leaves or a drizzle of olive oil if desired.

Notes

Do not overcook the vegetables to maintain their crisp texture. Watch garlic closely to avoid burning. Reserve pasta water to adjust sauce consistency. Use quality olive oil for best flavor. Adjust seasoning gradually due to Parmesan’s saltiness. For gluten-free, substitute pasta with gluten-free noodles. For vegan, omit Parmesan or use plant-based alternatives.

Nutrition

Keywords: fresh pasta primavera, easy pasta recipe, garden vegetables, spring pasta, homemade pasta, vegetarian pasta, quick dinner

Find it online: https://flurpchef.com/fresh-pasta-primavera-recipe-easy-homemade-with-crisp-garden-vegetables/