The Greenest Pasta Primavera with Broccoli and Asparagus
The beginning of spring means Pasta Primavera and there is nothing like a green-as-can-be pasta primavera with broccoli and asparagus! My goal with this recipe was to use all the green vegetables I could get my hands on. Of course, I left a few out, but this pasta not only includes broccoli and asparagus but has a combo of peas, green peppers, and zucchini. I even found a Chives and Spinach pack Linguine at Trader Joe's for the green theme!
Pasta primavera is a great side dish. It has the carbs and veggies you look for on the side of your chicken cutlets. It's a great addition to whatever meat or fish you are enjoying. I'm not a huge fan of heavy cream in pasta primavera but some people enjoy it. This pasta is made silky smooth and creamy with pasta water and parmesan cheese.
Pasta is usually the main attraction for me but this dish allows it to be the passenger in the meal as a side dish. I love that in the spring and summer, I can still enjoy a small amount of light pasta with my main course instead of a heavier pasta like carbonara or bolognese.
Below are the ingredients I used for my primavera. Pasta primavera is traditionally made with seasonal vegetables in the spring. So, pick whatever vegetables are in season near you and modify them as necessary.
Ingredients for Pasta Primavera
- ½ lb linguine
- 1 head of broccoli chopped into florets
- 1 small zucchini, sliced
- 1 cup peas
- 1 bunch of asparagus, chopped in thirds
- 1 green pepper, sliced
- 1 handful of basil, julienned
- 3 cloves garlic, minced
- 1 lemon
- 1 cup parmesan
- 1 cup pasta water
- 3 tbsp olive oil
- 2 tsp salt
How to make Pasta Primavera with Broccoli and Asparagus
In a large pot, bring water to a boil. Add salt and linguine once boiling. Boil until right before al dente. Save 1 cup of pasta water for the sauce.
Heat olive oil on medium heat in a large saucepan until shimmering. Add in the broccoli, green peppers, and asparagus and saute for 8 minutes, or until softened. Salt as you go, so add a little salt with each ingredient that you add.
Next, add in garlic and zucchini, and saute for 3-5 more minutes. Stir often so the garlic doesn't burn.
Stir in the peas and the juice from one lemon and saute everything for 5 more minutes. The lemon will give the pasta a bright flavor and deglaze the bottom of the pan.
Add ½ cup pasta water to the vegetables and simmer. Strain the linguine and add to the pan with the vegetables and combine. Stir in the basil, parmesan cheese, and the remaining ½ cup of pasta water and combine until slightly creamy. Remove from the pan and serve with extra parmesan cheese.
What vegetables can go on in pasta primavera?
Any vegetable can be put in pasta primavera because primavera just means Spring and the goal is just to fill the dish with seasonal vegetables. Whatever your style is should help you decide. My whole goal with this dish was for it to be an all-green pasta primavera. You can make a colorful primavera with yellow squash, cherry tomatoes, green beans, and mushrooms.
Why should I not put cream in the pasta primavera?
You can put cream in the pasta primavera, but the cream is very heavy, and I like to keep my pasta primavera light. Olive oil, lemon, parmesan cheese, and pasta water create enough of a sauce that you won't need the cream.
What should I serve pasta primavera with?
Pasta primavera will always be a side dish in my head. I love to serve it with chicken cutlets or chicken thighs. Pasta primavera with broccoli and asparagus is also great in the spring and the summer when I'm grilling. It is the perfect match to join the plate of a burger or a sandwich.
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📖 Recipe
Pasta Primavera with Broccoli and Asparagus
Ingredients
- ½ lb linguine
- 1 head broccoli chopped into florets
- 1 small zucchini, sliced
- 1 cup peas
- 1 bunch asparagus, chopped in thirds
- 1 green pepper, sliced
- 1 handful basil, julienned
- 3 cloves garlic, minced
- 1 lemon
- 1 cup parmesan
- 1 cup pasta water
- 3 tablespoon olive oil
- 2 teaspoon salt
Instructions
- In a large pot bring water to a boil. Add salt and linguine once boiling. Boil until right before al dente. Save 1 cup of pasta water.
- In a large saucepan, heat olive oil on medium heat until shimmering. Saute broccoli, green peppers, and asparagus for 8 minutes, or until softened. Then add in garlic and zucchini, and saute for 3-5 more minutes. Stir often so the garlic doesn't burn.
- Stir in the peas and the juice from one lemon and saute everything for 5 more minutes. Add ½ cup pasta water. Strain the linguine and add to the pan with the vegetables. Add basil, parmesan cheese, and the remaining ½ cup of pasta water and combine until slightly creamy. Remove from the pan and serve with extra parmesan cheese.
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