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–+ servings

Creamy Herby Spring Pasta Recipe with Greens

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Savor this creamy spring pasta primavera recipe! Fresh green veggies in a lemon garlic sauce topped with crunchy herby breadcrumbs.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1
Course: Dinner, Lunch/Dinner
Cuisine: American
Calories: 1013
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 lb rigatoni
  • 1 tablespoon olive oil
  • 1 cup frozen peas
  • ½ bunch asparagus trimmed and cut in 3rds
  • 2 zucchini cut into half moons ½ inch thick
  • 4 cloves garlic minced
  • 1 shallot minced
  • 1 ½ cups heavy cream
  • 1 cup whole milk
  • 1 cup parmesan cheese grated
  • 1 teaspoon lemon zest
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
Parsley breadcrumbs:
  • 1 tablespoon unsalted butter
  • ½ cup panko breadcrumbs
  • 2 tablespoon fresh parsley chopped
  • 1 garlic clove smashed

Method
 

  1. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the asparagus, peas, zucchini, shallot, garlic, salt, and pepper. Sauté until the vegetables begin to soften, approximately 5 to 8 minutes.
  2. Begin cooking the pasta according to package instructions.
  3. Add the milk and heavy cream to the pan with the vegetables. Bring the mixture to a light simmer and cook for 8 to 10 minutes until slightly thickened. Test the consistency by dipping a spoon into the sauce and swiping a finger across the back; the sauce is ready if the path remains clear.
  4. Stir the Parmesan cheese into the sauce until well combined.
  5. Add the pasta to the sauce when it reaches an al dente texture, typically a few minutes before the package directions indicate. Continue to simmer, allowing the pasta starch to finish thickening the sauce.
  6. Mix in the lemon zest to finish the pasta and sauce.
Breadcrumbs
  1. Melt the butter over medium heat, then add the panko breadcrumbs and smashed garlic.
  2. Remove the pan from the heat once the breadcrumbs are golden. Discard the garlic and stir in the chopped fresh parsley.

Nutrition

Calories: 1013kcalCarbohydrates: 109gProtein: 34gFat: 50gSaturated Fat: 29gCholesterol: 133mgSodium: 1105mgFiber: 9gSugar: 15g

Notes

Vegetable Variations: I love the snap of asparagus, but I have found that snap peas or even broccolini work just as well when I cannot find good looking stalks at the market.
Sauce Consistency:
Do not walk away while the cream is simmering because it can reduce too quickly: I always use that spoon test to make sure it is thick enough to coat the rigatoni without becoming a paste.
Reheating Leftovers: If you have leftovers, I suggest adding a splash of milk when you reheat it on the stove to bring that silky texture back to life since the pasta tends to soak up the sauce in the fridge.
The Perfect Crunch:
I never skip the parsley breadcrumbs because that crunch is what makes the dish feel truly complete: I often make a double batch of them just to have extra on hand for other meals.
Finishing the Pasta:
I always pull my rigatoni out of the boiling water about two minutes early so it can finish cooking directly in the sauce: this lets the pasta absorb all those creamy spring flavors.
Flavor Boost: I love adding a pinch of red pepper flakes when I sauté the shallots if I want a little bit of heat to balance out the sweetness of the peas and zucchini.