Pasta Primavera with Lemon Cream
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Fettuccine, asparagus, broccoli and peas in a light lemon cream sauce. It's what you make on the first warm evening, windows open, in about thirty-five minutes.
The short version
Blanch asparagus and broccoli for a minute in the pasta water, scoop them out, cook the fettuccine, then toss everything with sautéed onion, peas, tomatoes, reduced cream, lemon and Parmesan. About 35 minutes.
What makes ours better
small changes, very loud compliments
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Blanch the vegetables in the pasta water. One minute in boiling water sets their green color and takes the raw edge off, then they finish in the skillet. No extra pot, and no limp, gray vegetables.
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Finish with lemon zest and juice. Cream sauce with spring vegetables needs something sharp. The zest adds fragrance and the juice cuts the richness.
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Loosen the sauce with pasta water. Cream alone coats pasta in a heavy layer. A few spoonfuls of starchy water make it silky and keep it from tightening as it sits.
What you need
check the pantry before you promise anyone
- Asparagus12 ounces
- Broccoli florets8 ounces
- Fettuccine or linguine12 ounces
- Frozen peas1 cup
- Cherry tomatoes1 cup
- Heavy cream1 cup
- Finely grated lemon zest1 teaspoon
- Finely grated Parmesan½ cup
tap each one as it goes in. no double-salting.
Steps
go slow. the good part can’t be rushed.
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Blanch the vegetables
Bring 4 quarts of water to a rolling boil and salt it well, about 2 tablespoons kosher salt. Add the asparagus and broccoli and cook for 1 minute. Scoop them out with a slotted spoon into a colander, rinse under cold water to stop the cooking, and shake dry. Keep the water at a boil.
About 1 min. Cook mode has a timer for this step.
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Cook the pasta
Add the fettuccine to the same water. Cook until just short of al dente, 1 to 2 minutes less than the package says. Scoop out 1 cup of the pasta water, then drain.
About 9 min. Cook mode has a timer for this step.
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Sweat the onion
While the pasta cooks, heat the oil and butter in a large, deep skillet over medium heat. Cook the onion for about 5 minutes until soft and translucent. Add the garlic and cook for 30 seconds.
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Add the vegetables
Add the blanched asparagus and broccoli, the peas, tomatoes, salt and pepper. Cook, stirring, for 2 to 3 minutes, just until the peas are hot and the tomatoes start to soften.
Stop when the tomatoes still hold their shape. They turn watery if they cook much longer.
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Make the sauce
Pour in the cream and simmer for 2 to 3 minutes, until it's lightly thickened and coats the back of a spoon. Stir in the lemon zest and juice.
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Toss and finish
Add the drained pasta, the Parmesan and ¼ cup of the pasta water. Toss over low heat for 1 minute, adding more pasta water by tablespoons, until the sauce is glossy and clings to the pasta. Stir in the basil, taste for salt, and serve with extra Parmesan.
Good to know
the stuff I’d tell you over the phone
- Use whatever's in season, cut to about the same size. Sugar snap peas, zucchini half-moons, green beans and baby artichokes all work. Blanch the firm ones and add soft ones to the skillet.
- To lighten it, use ¾ cup cream and an extra splash of pasta water, or skip the cream and finish with 3 tablespoons of butter and more Parmesan.
- Add cooked shrimp or sliced chicken to turn it into a bigger dinner.
- Storage. Fridge, 3 days. Reheat gently in a skillet with a splash of water or cream. The vegetables soften and the color fades, so it tastes best fresh.
Questions, answered
asked and answered at the kitchen counter
What vegetables go in pasta primavera?
Primavera means spring, so asparagus, peas, broccoli and zucchini are typical. Carrots, bell peppers, green beans and cherry tomatoes also work. Cut them all to roughly the same size.
Can I make pasta primavera without cream?
Yes. Skip the cream and toss the pasta with 3 tablespoons of butter, the Parmesan, lemon and about ½ cup of pasta water until it turns silky. It tastes lighter and brighter.
Can I use frozen vegetables?
Frozen peas work as well as fresh. Frozen broccoli and asparagus are softer, so skip the blanching and add them to the skillet straight from the freezer, cooking 4 to 5 minutes.
How do I keep the vegetables bright green?
Blanch them for just 1 minute in salted boiling water, then rinse under cold water right away. Add them to the skillet for only a couple of minutes.
Can I make it ahead?
The sauce thickens and the vegetables dull as they sit. Blanch and chop the vegetables up to a day ahead, then cook the pasta and make the sauce just before serving.
From the table
Made it? Tell me everything. Especially if somebody said it was better than their mother’s. I’ll keep your secret.
Made it?
tell me the truth, then tell me who had thirds
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Published October 29, 2026.