Fresh, Fast, and Full of Flavor: My Late Spring Pasta Primavera

I never need much convincing to make a fresh pasta dish, but the second I saw Kaitlyn Lavery swooning over asparagus in Paris and Claire Saffitz praising spring produce, I had to make something seasonal and light—but still hearty enough to be dinner. Pasta primavera felt like the obvious answer. It’s veggie-packed, endlessly adaptable, and the kind of recipe that comes together quickly if you prep ahead. Trust me, this is one of those “mise en place is your friend” situations. It’s ready in under 30 minutes and perfect for nights when you want something that tastes like a restaurant meal but feels refreshingly homemade.

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Author SALUD! Team

Prep time

10 Min

Cook time

15 Min

Total time

25 Min

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Pasta Primavera

A seasonal pasta dish that is refreshing and uses whatever looks best at your local farmer's market

Ingredients

• 1 lb thawed shrimp, peeled and deveined
• 1.5 T olive oil
• 1 leek - notes on this
• 0.5 lb asparagus, ends snapped off & chopped into 1" pieces
• 3 garlic cloves, sliced thin
• 1 lemon, zest & juice
• 8 oz protein pasta - thin spaghetti
• salt
• stratciatella for topping

Instructions

1. Prep all veggies into small bowls. For the leeks, remove the dark green top*, then slice what remains in half. Rinse both halves under water very well - leeks are dirt magnets with all those layers, then get to slicing!
2. Pell & devein shrimp, then place onto paper towel-lined plate to dry excess moisture
3. In a large skillet over medium heat, add half of your olive oil. Then, set a large part of water to boil over high heat
4. Sauté shrimp in the skillet for 1-2 minutes per side, then set these aside once done. Wipe the pan clean (doesn't need to be spotless) with a paper towel held in your tongs, then add the remaining oil to heat in the skillet
5. Sauté the leeks for 5-6 minutes, or until mostly soft. Then add the asparagus pieces and continue sautéing for 2-3 minutes
6. While that's going, once your water is boiling, add a hefty tablespoon of salt to the water, and add your pasta. Cook to package directions*, stirring occasionally. When you get to about 2 minutes remaining on your pasta, reserve some pasta water in a liquid measuring cup (I just dunk one into the pot, you'll need about 1/4 cup)
7. Back to your skillet - once your asparagus is bright green, add the garlic and lemon zest, cooking until fragrant. Then add lemon juice, shrimp, and a splash of pasta water (start with 1 tablespoon at a time). Turn down your heat to medium low
8. Add pasta to the pan, tossing and adding more pasta water as needed
9. Dish up in a bowl with a dollop of stracciatella!

Notes

1. Save the top of your leek to add to broth! It gives a nice onion-y taste
2. When you start getting to the 2 minutes left mark on your pasta, this is when I start testing individual noodles for doneness. When you bite a noodle in half, the very center should have a white spot, this will be al dente!

Nutrition Facts

Calories

378

Fat

9 g

Sat. Fat

1 g

Carbs

8 g

Fiber

2 g

Net carbs

6 g

Sugar

2 g

Protein

66 g

Sodium

757 mg

Cholesterol

183 mg

The nutrition information is based on estimates and is not definitive.

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Let’s talk about this late spring/early summer pasta primavera—aka my current weeknight dinner obsession. It’s light but still filling, colorful without being fussy, and captures that fleeting magic of in-season produce.

This dish was born from equal parts seasonal inspiration and pure practicality. I saw a NYC-based food girlie raving about asparagus in Paris, which immediately sent me into a spiral of “I need that for dinner,” and Claire Saffitz’s always-soothing recipe content reminded me that great seasonal cooking doesn’t have to be complicated. I love taking something classic like pasta primavera and adding my own twist—this time by bumping up the protein (hi, shrimp and protein pasta) and finishing with a little stracciatella for richness.

The base is simple: leeks, asparagus, garlic, shrimp, and lemon, all tied together with Barilla’s protein pasta and a healthy splash of reserved pasta water. If that sounds like a lot, I promise it’s not. The secret is in prepping everything before the water even starts boiling. Once you start cooking, it all flies together. And yes, I’m begging you: do the prep first. The whole thing is ready in about 30 minutes, and if you’re chopping garlic mid-sauté, you’re gonna miss it.

Let’s walk through the ingredients, because the beauty here is in the details:

Leeks: These are your oniony best friend. Slice off the green tops (save them for broth if you’re feeling frugal), halve the white/light green parts, and rinse each half really well. Leeks are dirt collectors, and there’s nothing worse than gritty pasta. Once they’re clean, slice them into thin half-moons for a sweet, mild flavor that melts into the sauce.

Asparagus: The star of the show. Snapping off the woody ends is the most satisfying prep task ever—just bend and let the stalk tell you where to break it. Then chop into 1" pieces so it cooks quickly and evenly.

Shrimp: I used peeled and deveined shrimp, medium-sized so they cook in just a couple of minutes. They add the perfect protein boost without weighing the dish down. Feel free to swap in chicken or tofu if shrimp isn’t your thing.

Garlic + Lemon: Garlic gets sliced thin and gently sautéed in olive oil until fragrant. Add lemon zest while everything cooks, then squeeze in fresh juice right before tossing with the pasta. It’s fresh and punchy and exactly what this dish needs.

Protein Pasta: I love using Barilla’s protein thin spaghetti here. It’s thin enough to let the veggies shine, but hearty enough to keep you full. Plus, the added protein means you don’t have to rely on a heavy sauce.

Stracciatella: This is the soft, creamy filling of burrata—and it makes everything taste luxe. A dollop on top melts slightly into the warm pasta and creates the silkiest, lightest sauce. Don’t skip it if you can find it.

Once the pasta is cooked and the shrimp + veg are sautéed, it all comes together in the pan with a bit of pasta water to emulsify and loosen things up. The result is silky, fresh, and deeply satisfying without ever feeling heavy.

I love how endlessly customizable this is, too. Don’t have shrimp? Use rotisserie chicken or chickpeas. No stracciatella? Sub in a dollop of ricotta or just shower it in parmesan. Add peas, zucchini ribbons, spinach, or whatever you picked up at the farmer’s market. The base is a blank canvas that works for whatever’s in your fridge.

And yes—it’s still delicious cold the next day, which makes it a fabulous option for meal prep lunches or eating straight out of the container while standing at the fridge. We’ve all been there.

So if you’ve got fresh veggies, a box of pasta, and a craving for something that feels special without taking all night, this pasta primavera is it. Bright, breezy, and a little bit creamy, it’s everything I want in a spring dinner. Throw on your favorite playlist, pour a glass of something bubbly, and let dinner transport you—even if you’re not eating in Paris.