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Pasta Primavera with Snap Peas and Parmesan

Pasta Primavera with Snap Peas and Parmesan

This Pasta Primavera with Snap Peas and Parmesan is a fresh and vibrant spring-inspired pasta dish loaded with crisp vegetables, tender pasta, and a light garlic-Parmesan sauce. It’s simple, colorful, and perfect for a quick weeknight meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pasta Base
  • 12 oz pasta (penne or spaghetti)
Vegetables
  • 1 cup snap peas trimmed
  • 1 cup asparagus cut into pieces
  • 1/2 cup peas
  • 1 medium carrot julienned
Sauce
  • 3 tbsp olive oil
  • 3 cloves garlic minced
  • 1/2 cup Parmesan cheese freshly grated
  • 1 tbsp lemon juice
  • salt and pepper to taste

Equipment

  • Large Pot
  • Large Skillet
  • Colander

Method
 

  1. Cook pasta in salted boiling water according to package instructions. Drain and set aside.
  2. Heat olive oil in a large skillet and sauté garlic until fragrant.
  3. Add asparagus, snap peas, carrots, and peas. Cook until tender-crisp.
  4. Toss cooked pasta into the skillet with vegetables.
  5. Add lemon juice, salt, pepper, and Parmesan cheese. Mix well until evenly coated.
  6. Serve warm, topped with extra Parmesan if desired.

Notes

This dish is flexible—swap in any seasonal vegetables you have on hand. It’s best served fresh but can be enjoyed cold as a pasta salad as well.