Go Back
+ servings
Print
Pasta primavera with squash, asparagus, shallot, garlic, tomatoes

Pasta Primavera

Pasta primavera is a light and flavorful main dish chocked full of vegetables, and it is perfect for spring and summer. Tied together with a garlic, lemon, butter and white wine sauce. 

Course Main Course
Cuisine Italian
Keyword pasta, Pasta Primavera, vegetables
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 4
Calories 384 kcal
Author Marjorie @APinchOfHealthy

Ingredients

  • 8 ounces pasta (I used farfalle/ bowtie) cooked to package instructions
  • reserved starchy cooking liquid from cooking the pasta (I ended up using only 1/4 cup)
  • 3 Tablespoons butter
  • 1 1/2 cups sliced asparagus chunks (1 inch pieces, rough bottom ends removed)
  • 3 shallots, diced
  • 1 summer squash diced
  • 4 cloves garlic, finely minced (large cloves)
  • salt and pepper, to taste (I used about 1/4 teaspoon each)
  • 1 cup frozen green peas
  • 1/4 cup dry white wine (optional - can sub vegetable or chicken stock)
  • zest and juice of 1/2 lemon
  • 1 /2 cup shredded parmesan cheese (plus more for garnish when serving)
  • 1 pint baby grape tomatoes, halved
  • fresh basil or parsley for garnish

Instructions

  1. Cook the pasta to package instructions in well-salted water, and don't forget to reserve a mug full of the cooking liquid, just prior to draining.

  2. While the pasta is cooking, preheat a large skillet over medium low heat for a minute or 2, and add butter to the pan.

  3. Add shallot and asparagus, and cook for 2 minuntes.

  4. Add squash and cook another 2 minutes

  5. Add the frozen peas, and cook another 2 minutes.

  6. Add salt, pepper and garlic, and stir to combine, being careful not to burn the garlic. Cook one more minute.

  7. Add the wine, and cook about another minute and a half.

  8. Zest the lemon over the pan while the wine is cooking its alcohol out.

  9. After the minute and a half is up, turn off the heat, and add the lemon juice tomatoes, and cooked pasta, stirring to combine.

  10. Add a little reserved starchy cooking liquid from the pasta (I used 1/4 cup).

  11. Sprinkle with parmesan and fresh basil, and serve immediately.

Recipe Video

Nutrition Facts
Pasta Primavera
Amount Per Serving
Calories 384 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 22mg7%
Sodium 91mg4%
Potassium 810mg23%
Carbohydrates 60g20%
Fiber 7g29%
Sugar 10g11%
Protein 12g24%
Vitamin A 2005IU40%
Vitamin C 44.3mg54%
Calcium 67mg7%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.