This spring pasta primavera is the best spring dinner idea for busy families. Ready in under 30 minutes, this spring dinner idea uses fresh vegetables with your favorite pasta and a lemon juice vinaigrette to create this delicious easy dinner idea.
I love to pair this spring pasta primavera with a simple strawberry almond thumbprint cookie. They only take 25 minutes and the jam pairs perfectly with the lemon from the pasta.
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What You’ll Need For This Spring Pasta Primavera
How To Make Spring Pasta Primavera
Prep the Vegetables:
1. Very thinly slice the shallots into rounds or semi-circles (if large).
2. Peel and slice the carrot into 1/4”/6mm thick match sticks 1 1/2-2”/4-5cm long.
3. Cut the radishes into matchsticks 1/4”/6mm thick.
4. Trim the ends off the asparagus by finding the spot where it naturally breaks. Cut the tender asparagus into 2”/5cm long pieces.
5. Remove tough ends and strings from the snap peas. Cut into 1/2”/1cm long pieces.
Cook the Pasta:
6. Cook the pasta to al dente in a pot of salted water. Drain immediately.
Cook the Vegetables:
7. Add the oil to a large frying pan and heat over medium. Add the shallots and cook for 2-3 minutes, stirring, until the segments easily separate.
8. Add the carrots and radishes. Cook for 3-4 minutes, stirring occasionally, until barely tender.
9. Add the asparagus and peas. Cook for 2 minutes until asparagus can be just pierced with a fork. Do not over cook as residual heat will continue to cook vegetables when combined with the pasta.
10. Remove from heat and add in the salt, pepper, and lemon zest. Stir until well distributed.
Assemble:*
11. Combine drained pasta with the cooked vegetables. Add lemon juice and toss to evenly distribute everything.
12. Add arugula and toss. Taste and adjust lemon juice and salt as needed. Can also add an additional drizzle of olive oil.
13. Serve immediately if serving hot. Can also be served cold as a pasta salad and made up to 1 day in advance.
Important Notes For This Spring Dinner Idea
*If serving cold as a pasta salad, allow the pasta and cooked vegetables to cool completely before combining with arugula or arugula will wilt.
If the lemon and olive oil dressing isn’t enough, feel free to add any other dressing of your choice.
Make this easy dinner idea gluten free by using a gluten free pasta.
Spring Pasta Primavera
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Ingredients
- 8 oz/225g cavatappi or penne pasta or other short pasta
- 2 medium/70g shallots thinly sliced
- 1 medium/115g carrot sliced in match sticks
- 4-5 medium/90g radishes sliced in match sticks
- 4 oz/115g thin asparagus
- 4 oz/115g snap peas
- 4 cups/60g baby arugula washed and dried
- 1 tbsp/15ml olive oil
- 1/2 tsp/3g salt
- 1/2 tsp/1g ground black pepper
- 1 tsp/2g lemon zest
- 1 tbsp/15ml fresh lemon juice
Method
- Very thinly slice the shallots into rounds or semi-circles (if large).
- Peel and slice the carrot into 1/4”/6mm thick match sticks 1 1/2-2”/4-5cm long.
- Cut the radishes into matchsticks 1/4”/6mm thick.
- Trim the ends off the asparagus by finding the spot where it naturally breaks. Cut the tender asparagus into 2”/5cm long pieces.
- Remove tough ends and strings from the snap peas. Cut into 1/2”/1cm long pieces.
- Cook the pasta to al dente in a pot of salted water. Drain immediately.
- Add the oil to a large frying pan and heat over medium. Add the shallots and cook for 2-3 minutes, stirring, until the segments easily separate.
- Add the carrots and radishes. Cook for 3-4 minutes, stirring occasionally, until barely tender.
- Add the asparagus and peas. Cook for 2 minutes until asparagus can be just pierced with a fork. Do not over cook as residual heat will continue to cook vegetables when combined with the pasta.
- Remove from heat and add in the salt, pepper, and lemon zest. Stir until well distributed.
- Combine drained pasta with the cooked vegetables. Add lemon juice and toss to evenly distribute everything.
- Add arugula and toss. Taste and adjust lemon juice and salt as needed. Can also add an additional drizzle of olive oil.
- Serve immediately if serving hot. Can also be served cold as a pasta salad and made up to 1 day in advance.
