Lemony Pasta Summer Vegetables: A Bright Delight

A bright lemon pasta primavera recipe for summer packed with fresh seasonal vegetables.

Scale

Cook Mode Prevent your screen from going dark

Add asparagus to boiling water and cook for 2-3 minutes. Transfer to ice bath until cool. Drain, slice, and add to a large bowl.
Add snap peas to the same boiling water and cook for 2 minutes. Transfer to ice bath. When cool, drain and slice diagonally into thirds. Add to bowl with asparagus.
Add corn cobs to the pot and cook for 3 minutes. Cool in ice bath, drain, cut kernels off the cob, and add to bowl.
Bring a large pot of water to a boil and add 1 tablespoon of kosher salt. Cook pasta according to package directions until al dente.
Before draining, reserve 1 cup of pasta cooking water. Drain pasta and add to bowl with vegetables.
While pasta cooks, whisk together olive oil, lemon juice, Parmesan cheese, salt, and pepper in a small bowl.
Pour sauce mixture over pasta and vegetables. Toss to combine.
Add reserved pasta cooking water if needed, tossing until sauce reaches desired consistency.
Serve immediately while warm or at room temperature. Toss in fresh basil just before serving. Offer extra Parmesan cheese on the side if serving warm.