
This colorful spring vegetable pasta transforms fresh seasonal produce into a vibrant dinner that captures all the brightness of the season. Each forkful delivers a perfect balance of tender vegetables, al dente pasta, and fresh herbs that will transport you straight to an Italian garden. My family requests this dish the moment asparagus appears at our farmers market, and I've perfected it over countless spring gatherings.
I first created this recipe during a particularly beautiful spring weekend when I wanted something that felt as bright and cheerful as the weather. Now it has become our official celebration dish to welcome the season back each year.
Ingredients
- Pasta: Choose a shape that catches the vegetables and sauce. Penne works wonderfully but farfalle bow ties look especially festive in this colorful dish.
- Olive oil and butter: This combination provides the perfect balance of flavor and richness without being too heavy.
- Garlic: Fresh cloves add essential aromatic foundation. Look for firm bulbs without any sprouting for the best flavor.
- Asparagus: The quintessential spring vegetable. Select bunches with tight closed tips and stems that snap rather than bend.
- Cherry tomatoes: These add bursts of sweet acidity. Choose ones that are deeply colored and aromatic for the best flavor impact.
- Sugar snap peas or green peas: Either option brings sweetness and fresh texture. If using fresh peas from the pod they will cook faster than sugar snaps.
- Red pepper flakes: Adds gentle warmth that balances the vegetables sweetness. Adjust according to your heat preference.
- Parmesan cheese: Provides savory depth and helps create a light creamy sauce. Always grate your own from a block for superior melting and flavor.
- Fresh herbs: Basil and parsley bring brightness that makes this dish sing. Always add them at the end to preserve their vibrant flavor.
- Lemon zest and juice: The secret ingredient that ties everything together with bright acidity and subtle complexity.
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of water to a rolling boil and add enough salt until it tastes like seawater. This properly seasons pasta from within as it cooks. Follow package directions but test 1 minute early for perfect al dente texture. Always remember to reserve some pasta water before draining its starchy goodness helps create a silky sauce.
- Prepare the Vegetable Base:
- Gently heat olive oil and butter together until the butter melts completely. Add minced garlic and cook just until fragrant about 30 seconds. Watch carefully as garlic burns quickly and becomes bitter once golden move to the next step immediately.
- Cook the Vegetables:
- Add asparagus cherry tomatoes and peas to the aromatic oil and butter mixture. Cook with occasional gentle stirring for 4 to 5 minutes. The goal is to soften the vegetables slightly while maintaining their vibrant color and pleasant bite. The tomatoes should just begin to release their juices but not collapse completely.
- Season and Combine:
- Sprinkle red pepper flakes salt and pepper evenly across the vegetables then add the drained pasta. Toss everything together thoroughly ensuring each piece of pasta gets coated with the flavorful oil and makes contact with the vegetables. The hot pasta will continue gently cooking the vegetables to perfect tenderness.
- Create the Light Sauce:
- Pour in the reserved pasta water and add Parmesan cheese lemon zest and juice. Stir continuously as the cheese melts and combines with the starchy water to form a light silky sauce that clings to each piece of pasta. The lemon brightens all the flavors and balances the richness perfectly.
- Finish with Fresh Herbs:
- Remove the pan from heat completely before adding the chopped basil and parsley. Gently fold them in allowing their aromatic oils to release without wilting too much. This final touch transforms the dish from good to extraordinary with bright color and garden fresh flavor.

I absolutely adore how the lemon zest brightens everything in this dish. My grandmother taught me that the oils in citrus zest contain more flavor than the juice and adding both creates this magical depth that makes people wonder what your secret ingredient is. When my daughter first tried this pasta she declared it tasted like sunshine which might be the best compliment a spring dish could receive.
Make It Ahead
This spring vegetable pasta can be prepared up to a day in advance with a few adjustments. Cook the pasta slightly less than al dente as it will soften slightly in the refrigerator. After combining all ingredients allow the dish to cool completely before storing in an airtight container. When ready to serve either enjoy cold or gently reheat with a splash of olive oil or broth to refresh the sauce. The flavors actually develop beautifully overnight making this an excellent prepared meal option.

Ingredient Swaps
Adapt this recipe to whatever looks best at your market or what you have on hand. In early spring try adding tender young broccoli florets or swap in baby zucchini later in the season. Frozen peas work beautifully when fresh aren't available just add them in the last minute of cooking. For a creamier version replace half the pasta water with heavy cream or dairy free alternative. Fresh goat cheese can substitute for Parmesan creating a tangy variation that pairs wonderfully with the spring vegetables.
Serving Suggestions
Serve this colorful pasta as the star of your meal with a simple green salad dressed in lemon vinaigrette and crusty bread on the side. For a more substantial dinner add grilled shrimp or chicken marinated in the same lemon and herb flavors as the pasta. A crisp white wine like Pinot Grigio or Sauvignon Blanc makes the perfect accompaniment bringing out the bright fresh flavors of the dish. For casual outdoor dining portion into mason jars for an elegant portable meal that stays beautiful until serving.
Cultural Context
This dish draws inspiration from the Italian cooking philosophy of primavera which celebrates the arrival of spring through fresh seasonal ingredients. Historically Italian families would gather whatever came up first in their gardens creating dishes that highlighted the pure flavors of young spring produce. My version honors this tradition while incorporating modern convenience making it accessible for weeknight cooking. The combination of vegetables herbs and lemon creates a balanced flavor profile that has stood the test of time across generations and continents.
Frequently Asked Questions
- → Can I use different types of pasta?
Yes, you can use any pasta shape you prefer. Penne, linguine, or farfalle all work great for this dish.
- → What other vegetables can I add?
You can add zucchini, broccoli, bell peppers, or even mushrooms to enhance the flavors and textures.
- → How can I make this dish vegan?
Omit the Parmesan cheese and replace the butter with additional olive oil or vegan butter. You can sprinkle nutritional yeast for a cheesy flavor.
- → Can I prepare this pasta in advance?
Yes, you can cook the pasta and prepare the vegetables ahead of time. Store them separately to maintain freshness and combine just before serving.
- → What proteins can I add to this dish?
Shredded chicken, shrimp, or grilled tofu are excellent options for adding protein to this pasta dish.