Pasta Primavera with Lemon-Basil Cream
Bright, tender-roasted vegetables and al dente pasta are coated in a silky lemon-basil cream that balances richness with citrusy lift. Roasted cherry tomatoes blister and bell peppers caramelize while broccoli and asparagus keep a pleasant bite, giving the dish varied textures and pops of color.
Use whatever seasonal vegetables you have on hand: zucchini, snap peas, green beans, or thin-sliced carrots work well. For a lighter version swap half-and-half for the cream or use a plant-based cream to make this dairy-free. If you like more umami, stir in a tablespoon of grated Pecorino or a teaspoon of soy sauce to the sauce.
Serve with a green salad or crusty bread and finish with extra basil for freshness. This pasta makes a great weeknight meal, a simple vegetarian dinner for guests, or a make-ahead lunch—store sauce and pasta separately and reheat gently to preserve texture.
How to Make It
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1
Preheat the oven to 220°C (430°F). Line a baking sheet with parchment.
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2
Toss cherry tomatoes, broccoli florets, asparagus, and sliced bell pepper with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread in a single layer and roast until vegetables are tender and tomatoes blister, 12–15 minutes.
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3
Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente according to package directions (usually 1–2 minutes less than package time). Reserve 1 cup of the pasta cooking water, then drain the pasta.
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4
Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds, taking care not to brown.
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5
Pour in the cream and bring to a gentle simmer. Stir in lemon zest, lemon juice, grated Parmesan, 1 teaspoon salt, red pepper flakes (if using), and remaining 2 minced garlic cloves. Simmer 1–2 minutes until slightly thickened.
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6
Add the drained pasta to the skillet with the cream sauce, then fold in the roasted vegetables and torn basil. Toss to combine, adding reserved pasta water a few tablespoons at a time until the sauce coats the pasta and has a silky consistency.
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7
Adjust seasoning with additional salt and pepper to taste. Remove from heat and let rest 1 minute so the sauce sets.
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8
Serve immediately with extra grated Parmesan and a scattering of fresh basil. Leftovers keep 2–3 days refrigerated; reheat gently with a splash of water or cream to loosen the sauce.
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