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Bowl of pasta primavera with asparagus, peas, cherry tomatoes, and lemon zest for spring vegetarian dinners

Spring Vegetarian Pasta Primavera

A light and fresh pasta dish loaded with seasonal spring vegetables.
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Temps de préparation 15 minutes
Temps de cuisson 20 minutes
Temps total 35 minutes
Portions: 4 people
Type de plat: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingrédients
  

For the Pasta
  • 12 oz fettuccine
  • 1 tbsp olive oil
  • 1 tsp salt
For the Vegetables
  • 1 cup asparagus cut into 1-inch pieces
  • 1 cup peas fresh or frozen
  • 1 cup cherry tomatoes halved
  • 1/2 cup heavy cream
  • 1/4 cup parmesan cheese grated
  • 1 tbsp lemon zest

Equipment

  • Large pot
  • Colander
  • Large skillet

Method
 

  1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add asparagus and peas, sautéing for 3-4 minutes until tender.
  3. Add cherry tomatoes and cook for another 2 minutes. Stir in heavy cream and parmesan cheese until well combined.
  4. Toss the cooked pasta with the vegetable mixture. Garnish with lemon zest before serving.

Nutrition

Calories: 450kcalCarbohydrates: 65gProtéines: 15gFat: 16gLipides saturés: 8gCholéstérol: 35mgSodium: 400mgPotassium: 350mgFibre: 6gSucre: 5gVitamine A: 20IUVitamine C: 30mgCalcium: 15mgFer: 10mg

Notes

For a lighter version, substitute heavy cream with Greek yogurt.

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