Rather than being a "kitchen sink" vegetable pasta, this Pasta Primavera recipe dials in on just a few spring vegetables, making sure their colors, flavors, and textures truly shine.
In a small bowl, add tomatoes, olive oil, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss to combine. Set aside.
To make the pasta:
In a large Dutch oven or stock pot, bring 4 quarts water and 1 tablespoon salt to boil. Add spaghetti and cook until al dente, stirring often, about 10 minutes. Drain pasta and return to the pot.
Meanwhile, in a large nonstick skillet over medium heat, heat 3 tablespoons olive oil until shimmering. Add zucchini, garlic, red chili flakes, and 1/2 teaspoon salt. Cook until the zucchini is softened, about 10 minutes.
Add asparagus, peas, and water and bring to a simmer over medium-high heat. Cover and cook until the asparagus is bright green and tender-crisp, about 2 minutes.
To the pot with the pasta, add cooked vegetables, chives, lemon juice, and remaining 2 tablespoons olive oil. Toss to combine.
Transfer to a serving bowl. Top with cherry tomato mixture and garnish with Parmesan cheese.
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Notes
Cherry tomatoes: Or substitute halved grape tomatoes.
Spaghetti: I’ve mostly eaten Pasta Primavera with fettuccine or linguine, but I really enjoyed spaghetti here. It feels lighter (as light as a bowl of pasta can feel, anyway), and it’s fun to twirl on your fork.
Red pepper flakes: Add more or less to taste. Or, just pass a dish of chili flakes at the table (the spice lovers can add more until their faces are on fire).
Yield: This recipe makes 4 to 6 servings.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Shrimp Primavera: A delicious shrimp pasta recipe in a creamy herb sauce – all made in one pot! This version features carrots, peppers, and broccoli, too.
Chicken Primavera: Layer grilled, sliced Lemon Pepper Chicken (or your favorite chicken recipe) on pasta before adding the tomatoes and Parmesan.