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Colorful pasta primavera with broccoli, zucchini, cherry tomatoes, and Parmesan served in a white bowl

Pasta Primavera

A bright, fresh pasta primavera made with seasonal vegetables, lemon butter sauce, fresh dill, Parmesan, and toasted pine nuts. Ready in 30 minutes in one skillet.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 545
Ingredients Equipment Method Notes

Ingredients
  

  • 10 oz penne pasta or pasta of choice
  • 2 tbsp olive oil
  • 2 tbsp butter unsalted preferred
  • 1/2 small red onion thinly sliced
  • 2 cup broccoli florets chopped into small bite-size pieces
  • 1 bunch asparagus woody ends trimmed and discarded, chopped into 2-inch pieces
  • 1 medium zucchini halved lengthwise, chopped into 1/2-inch thick half-rounds
  • 3/4 cup cherry tomatoes halved
  • 5 cloves garlic minced
  • 1 tsp lemon zest from about 1 medium lemon
  • 2 tbsp fresh lemon juice freshly squeezed
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tbsp chopped fresh dill
  • 1/2 cup freshly grated Parmesan cheese plus more for serving; grate fresh for best melt
  • 1/4 cup toasted pine nuts
  • chopped fresh basil for serving

Equipment

  • Large pot
  • Large skillet
  • Colander
  • Microplane or box grater

Method
 

  1. Bring a large pot of well-salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/4 cup of pasta cooking water before draining. Drain pasta and set aside.
  2. While pasta cooks, heat olive oil and butter together in a large skillet over medium-high heat. Add red onion, broccoli, and asparagus. Saute for 2 minutes, stirring often.
  3. Add zucchini and continue sauteing for 2 to 3 more minutes, stirring often. Vegetables should pick up a little color but remain firm and bright.
  4. Add cherry tomatoes and saute for 2 minutes until they just begin to soften. Stir in minced garlic and cook for 1 more minute, stirring constantly, until fragrant. Remove pan from heat immediately.
  5. Add drained pasta, reserved pasta cooking water, lemon zest, lemon juice, salt, pepper, and fresh dill to the skillet. Toss until well combined.
  6. Sprinkle freshly grated Parmesan evenly over the pasta and toss again to combine. Serve immediately topped with toasted pine nuts, fresh basil, and extra Parmesan.

Notes

Cook vegetables in stages for crisp-tender texture -- do not add them all at once. Do not cook garlic longer than 1 minute or it turns bitter. Reserve pasta water before draining as it helps the sauce coat the pasta evenly. Leftovers keep in the fridge for up to 3 days. Delicious served cold as a pasta salad with a drizzle of olive oil and a squeeze of lemon.