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Fresh Spring Vegetable Primavera with Garlic White Wine Sauce

Fresh Spring Vegetable Primavera - featured image
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A vibrant and fresh primavera featuring tender spring vegetables tossed in a silky garlic white wine sauce, perfect for quick weeknight dinners or light brunches.

Ingredients

Scale
  • 1 cup asparagus, trimmed and cut into 2-inch pieces
  • 1 cup sugar snap peas, trimmed
  • 1 cup baby zucchini, sliced thin
  • 1 cup cherry tomatoes, halved
  • ½ cup sliced bell peppers (red or yellow)
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • ½ cup dry white wine (e.g., Sauvignon Blanc)
  • 1 teaspoon lemon zest
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh basil or parsley
  • Optional: ¼ cup grated Parmesan cheese
  • Optional pasta base: 8 ounces linguine or fettuccine (or gluten-free pasta)

Instructions

  1. Rinse and trim asparagus, snap peas, and bell peppers. Slice zucchini thinly and halve cherry tomatoes. (About 10 minutes)
  2. If using pasta, bring a large pot of salted water to a boil. Cook 8 ounces of linguine or fettuccine until al dente (8-10 minutes). Drain and toss with a drizzle of olive oil. Set aside.
  3. Heat 3 tablespoons olive oil in a large skillet over medium-low heat. Add 4 thinly sliced garlic cloves and sauté gently for 2-3 minutes until fragrant and just beginning to turn golden. Avoid burning.
  4. Pour in ½ cup dry white wine. Increase heat to medium and simmer for 4-5 minutes, stirring occasionally, until the wine reduces by about half.
  5. Add asparagus, snap peas, and bell peppers to the skillet. Toss gently and cook for 3-4 minutes until crisp-tender.
  6. Stir in zucchini and cherry tomatoes, cooking for an additional 2 minutes to keep vegetables vibrant and slightly crisp.
  7. Season with lemon zest, salt, and freshly ground black pepper. Remove from heat and fold in chopped fresh basil or parsley.
  8. If using Parmesan cheese, sprinkle it over now and toss lightly to combine.
  9. If serving with pasta, add the drained noodles to the skillet and toss gently to coat with sauce and vegetables. Warm through for 1-2 minutes before serving.

Notes

Use low heat to gently cook garlic to avoid bitterness. Do not overcrowd the pan to keep vegetables crisp. If sauce is too dry, add reserved pasta water or more white wine. For vegan version, omit Parmesan and use vegetable broth instead of wine if preferred. Fresh vegetables are best but frozen can be used if thawed and drained well.

Nutrition

Keywords: spring vegetables, primavera, garlic white wine sauce, easy dinner, quick pasta, vegetarian, gluten-free option, healthy, fresh, seasonal

Find it online: https://blipflavor.com/fresh-spring-vegetable-primavera-recipe-easy-garlic-white-wine-sauce-guide/