Spring pasta doesn’t get better than this. Asparagus, fresh peas, and corn in a garlic-butter base with chives and thyme, finished with a squeeze of lemon or lime. It’s vegetarian and light without being unsatisfying. I love how fast it moves once the garlic is in the pan. You add the vegetables, cook them briefly so they stay a little bright and firm, then fold in the pasta and you’re done. The citrus at the end lifts everything. Don’t skip it.
How to Make Pasta Primavera
Cook the garlic gently
Pale golden, not brown. Burnt garlic turns bitter fast and there’s no coming back from it in a light dish like this. Keep the heat medium-low and watch it closely for those first few minutes.
Keep the vegetables a little crisp
Three minutes in the pan is enough for asparagus, peas, and corn. They should have some bite left. Overcooked spring vegetables get mushy and lose that fresh quality that makes the whole dish work. 
Salt the pasta water properly
Plenty of salt in the cooking water is where pasta gets its base flavor. The garlic butter sauce is light, so under-seasoned pasta will taste flat no matter how much you adjust at the end.
Pasta Primavera
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
Fresh pasta tossed with spring vegetables and herbs in a light garlic-herb sauce. A simple, satisfying vegetarian meal.
Ingredients
- 1 cups (237 ml) dried pasta
- Salt
- 3 tbsp oil
- 1.5 tbsp butter
- 6 cloves garlic, minced
- 1 tsp red pepper flakes
- 0.5 cups (118 ml) chopped tender asparagus
- 0.5 cups (118 ml) fresh green peas
- 0.5 cups (118 ml) corn
- 0.5 cups (118 ml) chopped chives
- 1.5 tbsp minced thyme
- 1 lime or lemon
Instructions
- Cook the pasta in plenty of salted water for 7-8 minutes, or until al dente.
- Heat the oil and butter. Add the garlic and cook gently, stirring frequently, until pale golden brown and fragrant.
- Add the red pepper flakes, asparagus, green peas, and corn. Cook for 3 minutes.
- Stir in the pasta, ensuring it’s well coated with the ingredients. Season with salt to taste.
- Add the chives and thyme. Squeeze in lime or lemon juice.
Notes
- For optimal vegetable texture, add the asparagus slightly earlier than the peas and corn, as it requires a longer cooking time.
- Substitute other spring vegetables like broccoli florets, snap peas, or sliced bell peppers for some or all of the listed vegetables.
- To make this a complete protein, add cooked chickpeas or white beans during the last few minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 5
- Protein: 10
- Cholesterol: 20
Frequently Asked Questions
Can I substitute the asparagus with another vegetable?
Snap peas, green beans, or broccolini all work in place of asparagus. Cut them to a similar size so they cook in the same 3 minutes with the peas and corn.
Should I use lime or lemon?
The recipe works with either. Lime gives a slightly more tropical, bright flavor that pairs well with the fresh herbs. Lemon is more classic and a bit sharper. Both are good choices.
How do I keep the vegetables from getting mushy?
Cook the asparagus, peas, and corn for only 3 minutes over medium heat. They should be tender but still have some bite. Adding them to the hot pasta will continue cooking them slightly, so pull them from the pan while they still feel firm.
