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Fresh Spring Vegetable Primavera Recipe with Tender Asparagus and Parmesan

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A quick, healthy, and vibrant primavera featuring tender asparagus, cherry tomatoes, bell pepper, peas, and Parmesan cheese, perfect for easy spring meals.

Ingredients

Scale
  • 1 bunch asparagus (about 1 lb / 450g), trimmed and cut into 2-inch pieces
  • 12 oz (340g) short pasta (penne or farfalle recommended)
  • 1 cup (150g) cherry tomatoes, halved
  • 1 medium yellow bell pepper, thinly sliced
  • 1/2 cup (75g) peas, fresh or frozen
  • 3 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • A handful fresh basil, chopped
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • Zest of 1 lemon
  • Salt and pepper to taste

Instructions

  1. Trim and cut the asparagus into 2-inch pieces. Halve the cherry tomatoes, slice the bell pepper thinly, and mince the garlic. Set peas aside if frozen; no need to thaw.
  2. Bring a large pot of salted water to a boil. Add 12 oz pasta and cook until al dente, about 9-11 minutes depending on pasta type. Reserve 1 cup of pasta water before draining.
  3. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add asparagus and sauté for 4-5 minutes, stirring occasionally, until bright green and just tender with slight char marks. Remove asparagus and set aside.
  4. In the same skillet, add remaining 1 tablespoon olive oil and garlic. Cook for 30 seconds until fragrant, being careful not to burn the garlic. Add bell peppers and sauté for 3 minutes until softened. Toss in cherry tomatoes and peas, cooking another 2 minutes until tomatoes start to blister.
  5. Return asparagus to the skillet. Add drained pasta and toss gently. Add reserved pasta water a little at a time until desired creamy consistency is reached.
  6. Remove from heat. Stir in lemon zest, chopped basil, and half the Parmesan. Season with salt and pepper to taste. Toss gently to combine all flavors.
  7. Serve immediately, plating the primavera and sprinkling remaining Parmesan on top. Optionally add a twist of black pepper or a drizzle of good olive oil.

Notes

Watch garlic carefully to avoid burning. Use reserved pasta water to create a creamy sauce without cream. Fresh herbs and lemon zest added at the end brighten the dish. For vegan option, omit Parmesan or use dairy-free alternatives. Leftovers keep well for up to 3 days; reheat gently on stovetop with splash of water.

Nutrition

Keywords: spring vegetable primavera, asparagus recipe, healthy pasta, easy dinner, Parmesan pasta, vegetarian primavera, quick pasta recipe

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