Sunshine Lemon Garlic Butter Pasta Primavera
A bright, zesty pasta dish celebrating the taste of spring. Perfectly cooked pasta and crisp-tender vegetables are coated in a luscious, glossy lemon garlic butter sauce, creating a restaurant-worthy vegetarian dinner that's both elegant and comforting.
Equipment
- Large pot
- Colander
- Large skillet or Dutch oven
- Slotted spoon
- Large bowl (for ice bath)
- Tongs
- Chef's knife
- Cutting board
- Measuring cups
- Measuring spoons
- Microplane or Zester
- citrus juicer
- Cheese grater
Ingredients
- 1 pound long pasta e.g., linguine, fettuccine, or spaghetti
- 6 tablespoons unsalted butter
- 5-6 cloves garlic, minced
- 1 large lemon, zested and juiced
- 1.5 cups reserved starchy pasta water
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup broccoli florets, cut into small, bite-sized pieces
- 1 cup peas, fresh or frozen
- 1 pint cherry tomatoes, halved
- ½ cup grated Parmesan cheese, plus more for serving
- ¼ cup fresh parsley, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, carefully reserve at least 1.5 cups of the starchy cooking water. Drain the pasta and set aside.
- While the pasta cooks, prepare an ice bath in a large bowl. In the same boiling pasta water, add the asparagus and broccoli. Cook for 2-3 minutes until bright green and crisp-tender. Use a slotted spoon to immediately transfer them to the ice water to stop the cooking process. After a minute, drain the vegetables well.
- In a large skillet or Dutch oven, melt the butter over medium heat. Add the minced garlic and cook, stirring constantly, for 30-60 seconds until fragrant. Be careful not to let it brown. Stir in the lemon zest and lemon juice.
- Pour in about 3/4 cup of the reserved pasta water and bring the mixture to a gentle simmer. Let it bubble for 1-2 minutes to allow the flavors to meld and the sauce to slightly thicken.
- Add the drained pasta to the skillet with the sauce. Use tongs to toss everything together until every strand is coated. Add the blanched asparagus and broccoli, halved cherry tomatoes, and peas. Continue to toss gently until everything is heated through.
- Remove from heat and add the 1/2 cup of grated Parmesan cheese and a generous pinch of black pepper. Toss vigorously. The cheese and starchy water will emulsify with the butter to create a creamy, glossy sauce. If the sauce seems too thick, add another splash of reserved pasta water until it reaches your desired consistency.
- Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon juice if needed. Transfer to a large serving platter or individual bowls. Garnish generously with fresh chopped parsley and an extra sprinkle of Parmesan cheese. Serve immediately.
Notes
Variations & Tips:
- For a vegan version, use high-quality plant-based butter and a vegan Parmesan alternative.
- For a gluten-free dish, simply use your favorite gluten-free pasta.
- Feel free to add other vegetables like bell peppers, zucchini, or spinach. You can also add a protein like grilled chicken or sautéed shrimp.
- For a richer, nutty flavor, brown the butter before adding the garlic. For a hint of warmth, add a pinch of red pepper flakes with the garlic.
- The most crucial step is reserving the starchy pasta water; it is the key to creating a creamy, emulsified sauce without any heavy cream.
- For a vegan version, use high-quality plant-based butter and a vegan Parmesan alternative.
- For a gluten-free dish, simply use your favorite gluten-free pasta.
- Feel free to add other vegetables like bell peppers, zucchini, or spinach. You can also add a protein like grilled chicken or sautéed shrimp.
- For a richer, nutty flavor, brown the butter before adding the garlic. For a hint of warmth, add a pinch of red pepper flakes with the garlic.
- The most crucial step is reserving the starchy pasta water; it is the key to creating a creamy, emulsified sauce without any heavy cream.