Spaghetti Primavera al Limone

Spaghetti Primavera al Limone is a variation on a classic Italian dish with lovely, fresh flavours. I love how quick and easy this vegetarian pasta recipe is to make too. Perfect for any occasion, it is sure to become a family favourite.

The Origins of Spaghetti Primavera al Limone

When I read Gwyneth Paltrow’s cookbook, My Father’s Daughter, or Notes from my Kitchen Table as it was titled here in the UK (both affiliate links), I discovered Spaghetti Limone Parmeggiano, a fresh and easy pasta dish I loved.

In fact, my family and I enjoyed it so much, I adapted the recipe a few times to give a bit of variety. The results included my Pancetta and Lemon Spaghetti Parmesan. I am making a concerted effort to reduce the amount of meat my family eats so I also enjoy this version.

Use Your Favourite Vegetables

Switch up the veggies depending on what is in season or what you have on hand. I love using fresh vegetables for my Spaghetti Primavera al Limone, but you can also use frozen. They just need to steam for a bit longer.

If you can get asparagus, it really does make the recipe extra special, but I rarely buy it out of season. You can just use extra green beans, or try snow peas or mange tout. In a pinch, I just use frozen peas. Purple sprouting broccoli works well, as do thinly sliced courgettes (zucchini).

A Quick and Easy Recipe

One of the other things I love about Spaghetti Primavera al Limone is just how quick and easy it is to put together. There’s a bit of light peeling and chopping to do in order to prepare the vegetables but you can then steam the veggies while the spaghetti is cooking. The sauce comes together in moments while you are waiting for everything to cook.

Be Sure To Use Vegetarian Cheese if Required

If you want your Spaghetti Primavera al Limone to be strictly vegetarian, be sure to use a cheese that has been made without the use of animal rennet. There are many “Parmesan style” vegetarian hard cheeses out there that are very delicious. I’ve used Twineham Grange in the past and have always enjoyed it. (Not sponsored, just saying!)

I have yet to try a vegan Parmesan style cheese, although there are now quite a few on the market. If you do give this recipe a try using one, please do let me know how you get on with the recipe.

If you are not worried about the recipe being vegetarian or vegan, then you can use ordinary Parmesan cheese or Parmigiano Reggiano.

How to Serve Spaghetti Primavera al Limone

Simply serve the dressed pasta into bowls and top with the spring vegetables. If you are extra hungry, you can serve the recipe with some delicious Italian bread alongside. Try this light, family-friendly dish with a glass of crisp Sauvignon Blanc or Sancerre for a real taste of spring!

Spaghetti Primavera al Limone – Printable Recipe

Created by: April J Harris

Spaghetti Primavera al Limone

Course Main Dish, Pasta

Cuisine Italian

Servings 4

Spaghetti Primavera al Limone is a quick and easy variation on a classic Italian dish. Full of fresh spring flavours, it is vegetarian too!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 leeks
• a large handful of fresh asparagus
• 2 large carrots
• 1 cup of green beans
• 12 ounces spaghetti
• 1 lemon, rind and juice
• ½ cup finely grated Parmesan style cheese plus extra for garnish
• salt and freshly ground pepper
• 3 tablespoons mild olive oil
• ½ cup pasta water you may not need it all

Instructions

• Bring a large pan of water to the boil. Add a generous pinch of salt.
• Wash and trim the leeks, then slice thinly.
• Break any tough ends off the asparagus and cut each spear in half.
• Peel the carrots and slice in matchsticks.
• Top and tail the green beans, cutting them in half if they are very long.
• Place all the vegetables except the asparagus in a steamer basket in a large saucepan with water in the bottom (just enough to come up to nearly the bottom of the steamer basket).
• Add the spaghetti to the large pan of boiling water and cook according to package directions.
• Bring the water in the saucepan with the steamer basket in it to a boil and steam the vegetables for two minutes.
• Add the asparagus and steam for three minutes more or until all the vegetables are tender crisp.
• Meanwhile, grate the lemon rind into a small bowl and then squeeze the lemon, adding the juice to the rind.
• Add the grated Parmesan style cheese to the lemon juice and rind along with a generous pinch of salt and a few generous twists of freshly ground pepper (or to taste).
• Mix in the olive oil and add a few tablespoons of pasta water to make an very thick sauce.
• When the spaghetti is cooked, reserve a few more tablespoons of pasta water before you drain the spaghetti and return the pasta to the pan.
• Add most of the lemony sauce to the spaghetti (reserve about two tablespoons), tossing the pasta to coat it thoroughly. Add a bit more of the pasta water if necessary.
• Divide the spaghetti between warmed plates and top with the steamed vegetables, dividing them between the plates as well.
• Add another tablespoon or so of the pasta water to the reserved lemony sauce to make it drizzle-able.
• Drizzle the remaining sauce over the vegetables.
• Serve with additional Parmesan style cheese for sprinkling over top and more freshly ground pepper for those who want it.

Notes

Adapted from Spaghetti Limone Parmigiano from My Father’s Daughter by Gwyneth Paltrow.

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