📝 About This Recipe
Celebrate the arrival of spring with this quintessential Italian-American classic, featuring a kaleidoscope of crisp-tender garden vegetables tossed in a light, silky lemon-cream sauce. Originally popularized in 1970s New York, this dish captures the essence of Easter festivities by showcasing the very first harvests of the season like asparagus, peas, and radishes. It is a sophisticated yet soul-warming plate that balances the richness of Parmigiano-Reggiano with the bright, herbaceous notes of fresh basil and mint.
🥗 Ingredients
The Pasta
- 1 pound Penne Rigate or Fusilli (high-quality bronze-cut pasta preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
Spring Vegetables
- 1 bunch Asparagus (woody ends trimmed, cut into 2-inch pieces)
- 1 cup Frozen or Fresh Peas (thawed if frozen)
- 1 medium Zucchini (halved lengthwise and sliced into half-moons)
- 1 medium Yellow Squash (halved lengthwise and sliced into half-moons)
- 2 medium Carrots (peeled and cut into matchsticks (julienned))
- 1 medium Red Bell Pepper (seeded and thinly sliced)
- 1 cup Cherry Tomatoes (halved)
Aromatics and Sauce
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Unsalted Butter
- 4 cloves Garlic (thinly sliced)
- 1 large Shallot (finely minced)
- 1/2 cup Heavy Cream
- 3/4 cup Parmigiano-Reggiano (freshly grated, plus more for serving)
- 1 whole Lemon (zested and juiced)
Finishing Touches
- 1/4 cup Fresh Basil (torn or chiffonade)
- 2 tablespoons Fresh Mint (finely chopped)
- 1/2 teaspoon Red Pepper Flakes (optional for heat)
👨🍳 Instructions
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1
Bring a large pot of water (about 5-6 quarts) to a rolling boil. Add 2 tablespoons of kosher salt—the water should taste like the sea.
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2
While the water heats, prepare all your vegetables. The key to a great Primavera is having everything ready (mise en place) before you start the stove.
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3
In a large, deep skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the carrots and bell peppers first, sautéing for 2-3 minutes until they begin to soften slightly.
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4
Add the zucchini, yellow squash, and asparagus to the skillet. Season with a pinch of salt and pepper. Sauté for another 3-4 minutes until the vegetables are vibrant and 'crisp-tender'. Do not overcook them; they should retain a snap.
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5
Add the peas and cherry tomatoes to the skillet. Cook for just 1 minute until the tomatoes begin to soften but haven't burst. Transfer all vegetables to a bowl and set aside.
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6
Drop the pasta into the boiling water. Cook according to package instructions, but aim for 1-2 minutes BEFORE al dente, as it will finish cooking in the sauce.
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7
While the pasta cooks, return the now-empty skillet to medium heat. Add the remaining 1 tablespoon of olive oil and the 2 tablespoons of butter.
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8
Sauté the shallots for 2 minutes until translucent, then add the sliced garlic and red pepper flakes. Cook for 30-60 seconds until the garlic is fragrant but not browned.
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9
Whisk in the heavy cream and bring to a gentle simmer for 2 minutes. Lower the heat to medium-low.
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10
IMPORTANT: Before draining the pasta, ladle out 1 cup of the starchy pasta cooking water. This is your 'liquid gold' for the sauce.
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11
Drain the pasta and add it directly into the skillet with the cream mixture. Add 1/2 cup of the reserved pasta water and the grated Parmigiano-Reggiano.
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12
Toss vigorously over medium heat. The cheese and pasta water will emulsify into a creamy, glossy glaze. If it looks too dry, add more pasta water a splash at a time.
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13
Fold the sautéed vegetables back into the pasta. Add the lemon zest, lemon juice, basil, and mint.
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14
Toss one final time to combine and heat through. Taste and adjust seasoning with salt and pepper if needed.
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15
Garnish with extra cheese and a drizzle of high-quality olive oil. Serve immediately while the colors are bright.
💡 Chef's Tips
Always reserve more pasta water than you think you need; it is the secret to a smooth, non-clumpy sauce. To keep the vegetables vibrant green, you can blanch the asparagus and peas in the boiling pasta water for 60 seconds then shock them in ice water before sautéing. Use a microplane for the lemon zest to avoid the bitter white pith. Don't be afraid to swap vegetables based on what’s at the farmer's market—snap peas, leeks, or ramps are fantastic additions. If the sauce breaks (looks oily), add a tablespoon of pasta water and whisk vigorously to bring it back together.
🍽️ Serving Suggestions
Pair with a crisp, chilled Pinot Grigio or a light Sauvignon Blanc to complement the lemon and herbs. Serve alongside a warm, crusty loaf of focaccia to soak up the creamy sauce. A simple side salad of arugula with a balsamic vinaigrette provides a nice peppery contrast to the dish. For an Easter feast, this serves as a beautiful 'Primi' (first course) before a roasted lamb main. Finish the meal with a light lemon sorbet or strawberry shortcake to keep the spring theme going.