This Lemony Pasta Primavera with Roasted Vegetables is easy enough for a weeknight, yet special enough to serve guests!
The weather has been beautiful since we’ve arrived in Dallas … sunny and in the mid-70’s to low-80’s. Doesn’t that sound wonderful? I’m trying to enjoy it as much as possible because I know I will be spending a lot of time inside come summer.
This is the perfect springtime recipe. It’s full of savory roasted veggies, and the light lemon cream sauce pulls everything together … yum!
This is one versatile meal. It comes together quickly, and most of the work is hands off (that’s one reason I love roasted vegetables), apart from stirring the pasta every once in a while. It’s so pretty and tasty though that you could definitely serve it for a dinner party.
The timing on this Lemony Pasta Primavera with Roasted Vegetables is key. You’ll start by roasting grape tomatoes, asparagus, and bell pepper. If you can, choose a colorful mix of tomatoes and a yellow or orange pepper; the variety is what makes this dish beautiful!
While the veggies are roasting, you’ll cook a big pot of fettuccine until al dente. (Throw some peas into the pasta water right before it’s done, and they’ll be cooked when your pasta is ready to drain.)
Just before the pasta is finished, you’ll combine cream, butter, and lemon juice for a super simple sauce. Toss the pasta and some Parmesan cheese with the sauce, then stir in the roasted veggies, fresh spinach, and lemon zest. I like to mix everything together with a pair of tongs; trust me, they’ll make your life easier!
Serve this Lemony Pasta Primavera with Roasted Vegetables topped with extra Parmesan and a sprinkle of parsley for an amazing, yet easy meal!
- 1 pint grape tomatoes (or small cherry tomatoes)
- 1 orange bell pepper, sliced
- 1 bunch asparagus, tough ends removed and cut into 2-inch lengths
- 1 tbsp. extra virgin olive oil
- 1 lb. fettuccine
- 1/2 cup frozen peas
- 1 lemon
- 1 cup heavy cream
- 4 tbsp. butter
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/3 cup Parmesan cheese, plus more for serving
- 4 cups spinach leaves, roughly chopped
- 1 tbsp. chopped parsley leaves
- Preheat oven to 425 degrees. Bring a large pot of salted water to a boil.
- Combine tomatoes, bell pepper, and asparagus on a large baking sheet.
- Drizzle veggies with olive oil and sprinkle generously with salt and pepper.
- Stir veggies to coat with oil.
- Place baking sheet in oven and roast for 15 minutes or until veggies are browned and tomatoes are softened.
- Remove veggies from oven and set aside until ready to use.
- While veggies are roasting, cook fettuccine in boiling salted water until almost al dente.
- Add peas to pasta and cook until pasta is al dente. Drain.
- Remove zest from lemon and finely mince. Set aside.
- Juice lemon, reserving 1/4 cup.
- At the same time you add the peas to the pasta, combine 1/4 cup lemon juice, cream, butter, salt, and pepper in a large skillet over medium-low heat.
- Cook just until butter is melted and ingredients are combined (do not boil).
- Add drained pasta and peas to sauce, along with the Parmesan cheese.
- Mix well with a pair of tongs.
- Stir spinach, roasted vegetables, and lemon zest into pasta.
- Mix well, until veggies are incorporated and spinach is wilted. Remove from heat.
- Taste pasta and season to taste with additional salt and pepper.
- Serve pasta hot, sprinkled with parsley and additional Parmesan cheese. Enjoy!
Feel free to customize this recipe to your taste. The lemon flavor in the cream sauce is fairly subtle. Bump it up by adding the zest of an extra lemon or two (reserve the juice for another use). You could also substitute your favorite seasonal vegetables; just keep in mind that harder veggies will take longer to roast. Different herbs would be wonderful, as well … I’m thinking basil (my fave)!
Any way you serve it, this Lemony Pasta Primavera with Roasted Vegetables is sure to please everyone at your table!
I’m linking up with I Heart Naptime.