Description
A refreshing and light pasta primavera bursting with green peas, fresh mint, and tender spring vegetables — tossed in a delicate lemon-parmesan sauce for a bright and flavorful meal perfect for springtime dining.
Ingredients
- 12 oz pasta (such as linguine or penne)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup fresh or frozen green peas
- 1 small zucchini, thinly sliced
- 1 cup asparagus tips, cut into 2-inch pieces
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh mint leaves
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1/2 cup of the cooking water, then drain.
- In a large skillet, heat olive oil and butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Add zucchini and asparagus; cook for 3–4 minutes until tender-crisp.
- Stir in the peas and cook for 1–2 minutes more.
- Add the cooked pasta to the skillet along with the reserved pasta water and toss to combine.
- Remove from heat and stir in Parmesan, mint, lemon juice, and zest. Season with salt and pepper to taste.
- Serve immediately, topped with extra Parmesan and fresh mint if desired.
Notes
- For a vegan version, substitute the butter and Parmesan with plant-based alternatives.
- Can be served warm or as a chilled pasta salad for picnics.
- Add grilled chicken or shrimp for extra protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Pasta
- Method: Stovetop
- Cuisine: Italian