Easy Breezy Lemon Pasta Primavera

This recipe actually starts off as a recipe we used to make back in my restaurant days.

After the last shift, as the kitchen was getting cleaned up, and the stations were being set up for the next day, there was always someone throwing pasta dishes together for us all to snack on before we headed home.  Those dishes were some of the best dishes we ever ate.  This Lemon Pasta dish came home with me, and through the years it became my late night snacking pasta dish (back when I could actually eat a meal and then head to bed without heartburn!)

Since this Lemon Pasta was a dish that I could make with my eyes closed, it became the base for all sorts of other dishes.  Add some simple chilli flakes, parsley, and plenty of parm, and it is pure comfort food with a kick. Throw in some grilled shrimp, leftover chicken, even canned sardines, and it is dinner for the family.  And today, I will show it with roasted Spring vegetables, for a simple Pasta Primavera.

First Things First, Lemon Pasta

The ingredients are pretty basic: lemon, pasta, garlic, butter, parmesan cheese, pepper.  And some chopped fresh parsley or basil.  Some dishes call for cream.  Not needed.  Especially if you put the pasta water and parm to work to emulsify with the butter.

This dish comes together quickly, so don’t blink.  Zest and juice a lemon.  Finely mince some garlic, grate some parmesan cheese, and chop some fresh herbs.

Yes, you can use any pasta you like.  This dish will work with anything from orzo to bucatini or rigatoni.  Just make sure you cook it in very well salted water.  In fact, to salt water, I always use sea salt.  It really is the only time I use it.  But it definitely helps get that water to the right place. The water should taste like you just swallowed a mouthful of the ocean! This type of salted water will ensure that your pasta will have flavour, not just be limpid dough when cooked through.  

While the pasta is cooking, you will melt butter in a skillet over medium heat.  Add the lemon zest and minced garlic, to warm through.  It doesn’t need to cook or turn brown.  You just want it to lose its raw nature.  It will flavour the butter as it softens.  

Then you will use tongs or a spider to transfer the pasta directly into the skillet. Any pasta water that goes along with the pasta is a good thing.  Turn off the heat from the pasta pot, but don’t discard it.  

Along with the pasta, add in lemon juice, and parm.  Toss to coat the pasta well.  If it seems dry, just add pasta water one tablespoon at a time.  There should be a lovely sheen or gloss, as well as a creamy finish to the final pasta. Keep tossing till all the pasta is coated well.

Taste and add whatever you want to taste more of: lemon, parmesan, butter, more herbs, and pepper.  While black pepper is all that you will need, since the parmesan cheese should have just enough salt, feel free to add some salt if you want.  And my secret weapon: Lemon Pepper seasoning.  It has all the pre-requisite flavours in one jar. Sprinkle as desired!  

Basic Roasted Vegetable Pasta Primavera

Now let’s take that simple, bright and most flavourful pasta dish and turn it into a perfect Spring Meal.  Primavera means Spring in Italian.  The first of the green to be exact.  And this is exactly what we will focus on for our vegatables for this delightful version.

When we think Spring vegetables, we automatically think Asparagus.  Add to it, broccoli, spring onions, ramps, fava beans, spring peas, even brussels sprouts, radishes, and fresh herbs.  What about yellow or green zucchini? You can even add artichoke hearts to the mix for this dish (to represent the fresh artichokes at the markets this time of year)  We have so many great options to choose from for this dish.

This is my simple formula for making this dish: Use 1 1/2 cups of fresh chopped vegetables per person.  This is easier than telling you how much of each vegetable to prepare.  Because what you choose to use may be different from what I choose. Chop them into medium bite sized pieces, as they will shrink in the oven.  It doesn’t matter which vegetables you choose, just get the volume specified.  So, for two people, there should be three cups of fresh chopped vegetables on the baking sheet.

For specific vegetables: remove any woody stems, whether from asparagus, peas, beans etc.  If using leeks cut them into 1/4 inch rings and discard the outer firmer layers. If radishes etc are large, quarter instead of just halving, or else they won’t cook through in the appropriate time.  Same goes for the brussels sprouts.

Preheat the oven to 425F.  Toss all the chopped vegetables in olive oil, salt and pepper.  Lay them out in one layer on a baking sheet (use two sheets if necessary)  Roast for 25 minutes or so till the vegetables are softened, and just starting to char. They don’t need to be blackened to be good for this dish.  Just make sure they are easy to pierce with a fork and pleasant to eat. The cherry or grape tomatoes should be blistered, ready to burst if not already starting.

These vegetables can be started before the pasta from the Lemon Pasta above gets going.  Allow the vegetables to bake in the oven for about 15 minutes before you start on the pasta.  Once the vegetables are baked through, you can set the sheet aside on a cutting board.

After you have prepared the Lemon Pasta, add the vegetables to the pasta and toss gently.  Serve with extra olive oil drizzled on top, as well as parmesan cheese and cracked pepper.

Final Thoughts

If making this dish for more than two people, prepare the garlic butter etc in a larger pot, or else when you transfer the pasta to the butter, it won’t have room to be tossed without making a mess.  Same goes for when you add the vegetables to the pasta.  If you are making the Pasta Primavera, use a substantial pasta like bucatini, farfalle, penne etc.  Angel Hair pasta etc won’t have the balance for all the chunky vegetables.  There should be a balance between the pasta and the veggies.

If you use a smaller pasta like orzo, macaroni, penne, etc this will make a great pasta salad. Just drain the pasta, and toss in the butter and lemon juice combo.  Let it sit out to cool down and have olive oil and more lemon juice handy to help keep the pasta loose.  Add the veggies, and it will keep in the fridge over night.  You can also use different fresh, uncooked vegetables, like classic Greek Salad veggies etc.  Whatever you use, make sure they are bite sized for a pleasant eating experience.

Add-Ins:

• Finish the Pasta Primavera with cubed feta cheese, torn burrata or crumbled ricotta. 
• Add in grilled or sautéed shrimp, skillet chicken breast, or even rotisserie chicken to make it a hearty meal.  See my Shrimp Scampi and Garlic Butter Chicken Breast recipes for easy prep of these great add-ins
• Use Autumn vegetables as the season changes, just increase the baking time, and don’t start the pasta too soon. 
• This is a great place to add in canned fish, when tossing the pasta.  Just drain of any juices or oils

If you make this Lemon Pasta Primavera, please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.

Love Jen

For other Vegetable and Pasta dishes check out Brown Butter Bean and Kale Pasta, Stuffed Pasta with Patty Pan Squash and Zucchini, Horiatiki (Village Salad) Pasta Salad, Lemony Roasted Artichoke and Olive Pasta, Harissa Bruschetta Pasta, Caprese Tortelli