Light pasta bursting with seasonal spring vegetables
Spring Vegetable Pasta Primavera
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
4
4 servings
Difficulty
Easy
Cost
Moderate
$$
Spring Vegetable Pasta Primavera
Light pasta bursting with seasonal spring vegetables
★4.5(16)
A vibrant celebration of spring produce — asparagus, peas, zucchini, and cherry tomatoes — tossed with pasta in a light garlic-lemon sauce.
15m
Prep Time
15m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Pasta primavera is spring on a plate. At its best, it celebrates whatever fresh vegetables are at their peak, cooking each one just until it is perfectly tender-crisp and tossing everything with pasta in a light, garlicky sauce that lets the vegetables shine.
This version keeps things simple and seasonal. Asparagus snaps, peas pop, zucchini stays firm, and cherry tomatoes burst — all in a sauce that is barely more than good olive oil, garlic, lemon, and a shower of Parmesan. It is proof that when ingredients are at their prime, you do not need to do much to make something extraordinary.
Ingredients
- 1 lb penne or farfalle
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 medium zucchini, halved and sliced
- 1 cup frozen peas
- 1 cup cherry tomatoes, halved
- 4 cloves garlic, sliced
- 1/4 cup extra-virgin olive oil
- Zest and juice of 1 lemon
- 1/2 cup grated Parmesan
- 1/4 tsp red pepper flakes
- Fresh basil, torn
- Kosher salt and black pepper
Instructions
- 1
Cook pasta in salted boiling water until al dente. Add asparagus and peas to the pasta water for the last 2 minutes. Reserve 1 cup pasta water, then drain everything together.
- 2
Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, cooking 1 minute until fragrant.
- 3
Add zucchini and cook 3 minutes until lightly golden. Add cherry tomatoes and cook 2 minutes until they begin to soften.
- 4
Add the drained pasta, asparagus, and peas to the skillet. Add 1/2 cup pasta water, lemon juice, and lemon zest. Toss to combine.
- 5
Remove from heat. Add Parmesan and torn basil. Toss, adding more pasta water if needed for a glossy sauce.
- 6
Season with salt and pepper. Serve with extra Parmesan.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with classic coleslaw and cornbread on the side
Substitutions
PenneFarfalle or orecchiette
Shapes that cup the vegetables work best.
AsparagusSnap peas or green beans
Similar cooking time and spring-seasonal.
ParmesanPecorino Romano
Sharper and saltier — use a bit less.
Tips & Storage
Pro Tips
Cook the delicate vegetables (asparagus, peas) right in the pasta water to save time and a pan.
Use whatever vegetables are in season — snap peas, fava beans, and artichoke hearts are all great choices.
A pinch of red pepper flakes adds gentle warmth without making the dish spicy.
Storage
Refrigerate for up to 3 days. Vegetables will soften slightly.
Reheating
Reheat gently in a skillet with a splash of olive oil. Best within a day.
Nutrition Facts
Per serving (1 large bowl) · 4 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates56g
Fat16g
Fiber4g
Sugar6g
Sodium380mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use cream in the sauce?
- You can add a splash of cream for richness, but the beauty of this dish is its lightness.
- What vegetables work best?
- Anything tender and quick-cooking: asparagus, peas, zucchini, snap peas, corn, and cherry tomatoes.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →