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Fresh Spring Vegetable Pasta Primavera with Lemony Brown Butter

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A vibrant and quick pasta primavera featuring crisp spring vegetables tossed in a nutty lemony brown butter sauce. This dish is light, satisfying, and perfect for celebrating the season’s best produce.

Ingredients

Scale
  • 12 ounces (340 grams) linguine or fettuccine pasta
  • 1 bunch (about 1 pound/450 grams) asparagus, trimmed and cut into 2-inch pieces
  • 1 cup (about 100 grams) sugar snap peas, trimmed
  • 1 cup (about 150 grams) fresh peas, shelled (frozen peas can be used)
  • 4–5 spring onions, thinly sliced (white and green parts)
  • 3 cloves garlic, minced
  • 6 tablespoons (85 grams) unsalted butter
  • Zest and 2 tablespoons juice of 1 fresh lemon
  • ½ cup (50 grams) freshly grated Parmesan cheese (optional for dairy-free/vegan)
  • 2 tablespoons chopped fresh basil or parsley
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Cook 12 oz (340 g) pasta according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup (240 ml) pasta water before draining.
  2. While pasta cooks, trim and cut asparagus into 2-inch pieces. Trim sugar snap peas and shell fresh peas if using. Thinly slice spring onions, separating white and green parts. Mince garlic.
  3. Heat a large skillet over medium heat. Add olive oil if using, then sauté white parts of spring onions and garlic for 1-2 minutes until fragrant but not browned.
  4. Add asparagus and sugar snap peas to skillet; sauté for 4-5 minutes until crisp-tender. Add peas and cook another 2 minutes. Season with salt and pepper.
  5. In a separate small pan, melt butter over medium heat. Swirl occasionally and cook for 4-5 minutes until butter foams and turns golden with nutty aroma. Remove from heat and immediately stir in lemon zest and juice.
  6. Add drained pasta to skillet with vegetables. Pour in lemony brown butter and toss to combine, adding reserved pasta water a little at a time to loosen sauce as needed.
  7. Stir in Parmesan cheese and chopped basil or parsley. Adjust seasoning with salt and pepper. Serve immediately with extra cheese on the side.

Notes

Watch the butter carefully when browning to avoid burning. Reserve pasta water to loosen the sauce for a silky texture. Do not overcook vegetables; keep them crisp-tender. For vegan version, use plant-based butter and nutritional yeast instead of Parmesan. Frozen vegetables can be used if thawed and drained well.

Nutrition

Keywords: pasta primavera, spring vegetables, brown butter, lemon pasta, easy dinner, vegetarian, quick pasta

Find it online: https://tessierecipes.com/fresh-spring-vegetable-pasta-primavera-recipe-easy-lemony-brown-butter-pasta/