Go Back

Light Lemon Pasta Primavera


  • 12 ounces fettuccine, cooked
  • 2 medium yellow summer squash, spiralized
  • 1 bunch asparagus, ends trimmed and cut into 1-inch pieces
  • 1 cup petite peas, frozen
  • 4 tbsp salted Plugrá butter
  • 2 tbsp extra virgin olive oil
  • 1 shallot, thinly sliced
  • 3 tbsp fresh basil, finely chopped
  • 3 tbsp fresh parsley, finely chopped
  • 2-3 cloves garlic, minced
  • 3 tbsp lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh ground pepper


  1. Cook fettuccine to al dente. Drain and set aside reserving 1/4 cup water.

  2. Spiralize squash and allow to sweat for 15 minutes.

  3. Melt butter in a large sauté pan over medium heat. Add garlic, shallot and fresh herbs and sauté until fragrant.

  4. Add olive oil and asparagus and sauté until asparagus is crisp tender, about 5-7 minutes.

  5. Turn heat to medium-low and add spiralized squash, peas and lemon juice to pan. Toss with tongs to coat. Cook for 5-7 minutes before adding fettuccine. 

  6. Add fettuccine. If the pasta is too dry add a bit more butter or reserved pasta water, one tablespoon at at time.

  7. Add shredded parmesan cheese, salt and pepper. Toss.

  8. Transfer pasta to a platter or individual plates and top with a sprinkle more of parmesan cheese and parsley to garnish. Enjoy!