Recipes › Pasta › Springtime Spaghetti Recipe

Springtime Spaghetti Recipe

Recipe by Pedro M. A. Neves

This Springtime Spaghetti Recipe celebrates the fresh vegetables of the season with a light, vibrant sauce that lets each ingredient shine. Fresh peas, young asparagus, and tender zucchini combine with garlic and white wine in a delicate, herbaceous preparation that captures the essence of Italian spring cooking. Finished with Pecorino Romano and fresh mint, this dish is both elegant and remarkably simple.

Ingredients

• 400g spaghetti (14 oz)
• 200g fresh spring peas (1.5 cups, shelled)
• 250g fresh asparagus (8.8 oz), cut into 4cm pieces
• 200g young zucchini (7 oz), cut into thin half-moons
• 4 cloves garlic, thinly sliced
• 120ml dry white wine (4 fl oz)
• 3 tablespoons extra virgin olive oil
• 480ml vegetable or light chicken stock (16 fl oz)
• 30g Pecorino Romano cheese (1 oz), finely grated
• 2 tablespoons fresh mint leaves, torn
• 1 tablespoon fresh lemon juice
• Sea salt and freshly ground black pepper to taste
• Red pepper flakes (optional)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente according to package directions, stirring occasionally. Reserve 240ml (1 cup) pasta water before draining.

2. While the pasta cooks, heat the olive oil in a large, deep skillet over medium heat. Add the sliced garlic and sauté for 1-2 minutes until fragrant but not browned, stirring frequently.

3. Add the asparagus pieces to the skillet and cook for 3 minutes, stirring occasionally. The asparagus should begin to soften slightly but remain firm.

4. Pour in the white wine and allow it to simmer for 2 minutes to reduce slightly and evaporate the alcohol, scraping any browned bits from the pan bottom.

5. Add the fresh peas, zucchini, and stock to the skillet. Bring to a gentle simmer and cook for 4-5 minutes until the vegetables are tender but still maintain their shape and bright color.

6. Add the cooked, drained spaghetti directly to the vegetable mixture. Toss gently with tongs to combine, adding pasta water gradually (about 120ml/4 fl oz at a time) until the sauce coats the pasta with a light, glossy consistency.

7. Remove the skillet from heat. Stir in the fresh lemon juice and season with sea salt and freshly ground black pepper to taste. Add red pepper flakes if desired.

8. Divide the springtime spaghetti among four serving bowls. Top each portion with torn fresh mint leaves and a generous handful of grated Pecorino Romano cheese. Serve immediately.

Substitutions

• Vegetable stock can be replaced with chicken or seafood stock for additional depth
• Fresh mint can be substituted with fresh basil or parsley if unavailable
• Pecorino Romano can be replaced with Parmigiano-Reggiano or grated Grana Padano
• Young zucchini can be substituted with fresh green beans or baby broccoli florets

Tips

• Do not overcook the vegetables—they should remain firm and vibrant green. Add them in stages so each reaches optimal tenderness at the same time
• Reserve pasta water before draining; it is essential for creating a silky, cohesive sauce that clings to the spaghetti
• For a lighter version, reduce the pasta water used and omit the cheese, letting the vegetable broth be the primary sauce
• Buy vegetables at a farmers market in spring when they are at peak freshness and tender stage

This dish reflects the Italian principle of cucina di stagione—cooking with what the season offers. In springtime across Italy, restaurants feature fresh peas, asparagus, and young zucchini in simple pasta preparations that highlight their delicate flavors rather than masking them with heavy sauces.

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