Spring Primavera

Celebrate the vibrant flavors of the season with this Spring Primavera, a pasta dish that combines fresh, colorful vegetables and a luscious creamy sauce. Perfectly al dente fettuccine is tossed with asparagus, zucchini, yellow squash, cherry tomatoes, and peas, while baby spinach adds a delicate touch of greenery. Infused with garlic, bright lemon zest, and freshly grated Parmesan, this recipe strikes a perfect balance of freshness and indulgence. A hint of basil ties everything together, making this quick and easy meal an ideal choice for spring dinners. Ready in just 40 minutes, this vegetarian-friendly dish is as satisfying as it is beautiful, while customizable garnishes make every serving unique.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 ounces fettuccine or other long pasta
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic
• 1 bunch asparagus
• 1 medium zucchini
• 1 medium yellow squash
• 2 cups cherry tomatoes
• 1 cup frozen peas
• 2 cups baby spinach
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 teaspoons lemon zest
• 0.5 teaspoons salt
• 0.5 teaspoons black pepper
• 0.25 cup fresh basil leaves

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.

Step 2

While the pasta cooks, prepare the vegetables: Trim the tough ends off the asparagus and cut into 1-inch pieces. Slice the zucchini and yellow squash into thin half-moons.

Step 3

In a large skillet or sauté pan, heat the olive oil and butter over medium heat until melted.

Step 4

Add the minced garlic and sauté for 1 minute, or until fragrant.

Step 5

Add the asparagus, zucchini, and yellow squash to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables soften slightly.

Step 6

Add the cherry tomatoes and peas to the skillet, cooking for another 2-3 minutes until the tomatoes begin to soften.

Step 7

Stir in the baby spinach and let it wilt, about 1-2 minutes.

Step 8

Lower the heat and pour in the heavy cream. Stir to combine and let it simmer for 2-3 minutes.

Step 9

Add the grated Parmesan cheese and lemon zest to the skillet. Stir to create a creamy sauce.

Step 10

Season with salt and black pepper to taste.

Step 11

Add the cooked pasta to the skillet and toss to combine, adding reserved pasta water as needed to coat the pasta evenly.

Step 12

Garnish with fresh basil leaves and additional Parmesan cheese, if desired. Serve immediately.

Nutrition Facts

Serving size	(1995.3g)

Amount per serving	% Daily Value*
Calories	2064.8

Total Fat 110.1g	0%
Saturated Fat 65.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 320mg	0%
Sodium 3401.5mg	0%
Total Carbohydrate 184.8g	0%
Dietary Fiber 32.7g	0%
Total Sugars 46.6g
Protein 78.0g	0%

Vitamin D 0IU	0%
Calcium 1247.2mg	0%
Iron 18.9mg	0%
Potassium 3015.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.5%

Protein: 15.3%

Carbs: 36.2%