May 24

Lemony Spring Vegetable Pasta Primavera

Lemony Spring Vegetable Pasta Primavera

Today I’m participating in the Ultimate Blog Swap. You’ll find me posting over at Food For My Family about Grilled Vegetables In Easy Foil Packets, and I’m excited to welcome Katie from GoodLife Eats to Unsophisticook:

Pasta is probably our family’s favorite go-to dinner dish, always a crowd pleaser and a great way to stretch ingredients, especially meat. It’s a great way to clean out the fridge and use up any lingering vegetables from the week’s recipes.

This week I find myself needing to purge the fridge of it’s contents before we head out of a fun family trip and pasta is going to be the way to do it! I use a basic 3-2-1 formula that I loosely follow for many of my pasta dishes and the results are always a hit for dinner. Dishes like these are very forgiving and are a great way to begin experimenting in the kitchen if you aren’t comfortable with cooking without a recipe yet.

This spring vegetable pasta primavera isn’t exactly based on my 3-2-1 pasta formula but kind of inspired by the idea of it. I used some different amounts and created a light creamy, lemon sauce to coat the fresh spring vegetables and pasta.

It was bright and springy but still had that comforting goodness that pasta brings, plus it helped me use up a bit of leftover broccoli in the fridge from another recipe.

Lemony Spring Vegetable Pasta Primavera

Lemony Spring Vegetable Pasta Primavera


  • 12 ounces linguine or fettuccine
  • 1 tablespoon olive oil
  • 1 medium yellow or red onion, diced
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 1/3 cup dry white wine
  • 6 ounces bite-sized broccoli florets
  • 8 ounces asparagus, cut to 1-inch lengths
  • 1/2 cup half and half
  • 2 ounces grated Parmesan, plus extra for serving (if desired)
  • 1/2-1 teaspoon salt
  • 1/4-1/2 teaspoon black pepper
  • juice of one lemon
  • 1/4 cup fresh basil, sliced
  • 1/2 cup sun-dried tomatoes


  1. Prepare the pasta according to package instructions.
  2. In a large skillet or sauce pan, heat olive oil over medium heat. Add the onion and sauté for 5 minutes, until soft and golden. Add the garlic and sauté for an additional 2 minutes. Stir in the mushrooms, cooking until tender, about 5-7 minutes.
  3. Add the white wine, broccoli and asparagus. Bring to a boil over high heat, then reduce back down to medium. Cook until wine is reduced by half and vegetables are tender. Stir in the half and half, parmesan, salt, and pepper, cooking until cheese has melted.
  4. Stir in the lemon juice, fresh basil, and sun-dried tomatoes. Serve with grated parmesan, if desired.

What is your favorite way to cook pasta?

Visit Life...Your Way to see all of the Ultimate Blog Swap participants!

by Tara | 3 comments

  • What a wonderful combination of flavors.  I usually end up making some sort of pasta salad when I've got lots of leftover veggies I need to use up.

  • Love it!  Pasta is the easiest way to use up lots of veggies. :-)

  • Beautiful!

Previous post:

Next post: