Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and red onion and sauté for 2-3 minutes, until fragrant and softened.
- Add the asparagus, snap peas, broccoli, and carrots to the skillet. Sauté for 5-7 minutes, until the vegetables are tender-crisp. Add the peas to the skillet during the last minute of cooking. Season with salt and pepper.
- Pour in the vegetable broth and bring to a simmer. If using, stir in the heavy cream. Reduce the heat to low and simmer for 2-3 minutes, allowing the sauce to thicken slightly.
- Stir in the lemon juice, fresh herbs, and Parmesan cheese. Taste and adjust seasoning as needed.
- Add the drained pasta to the skillet with the vegetables and sauce. Toss to combine, adding a little reserved pasta water if needed to create a creamy consistency.
- Serve immediately, garnished with extra Parmesan cheese and fresh herbs, if desired.
Nutrition
Notes
For a vegan option, omit the heavy cream and Parmesan cheese, and use a plant-based alternative. You can also add other vegetables like zucchini, bell peppers, or mushrooms to the pasta primavera. Store leftovers in an airtight container in the refrigerator for up to 3 days.