Vibrant Spring Vegetable Pasta

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This vibrant pasta dish celebrates the fresh flavors of spring with tender asparagus, sweet peas, and cherry tomatoes, all coated in a luscious Parmesan-lemon sauce. The combination of fresh herbs like basil and parsley adds brightness, while a touch of red pepper flakes provides a gentle kick. Quick, easy, and light, this meal is perfect for dinner on a warm evening, and it pairs beautifully with shredded chicken for added protein, though it's delicious on its own. Make more than you need and enjoy cold leftovers for lunch the next day!

Aisha
Updated on Sat, 24 May 2025 00:39:15 GMT
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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.
Spring Vegetable Pasta Pin it
Spring Vegetable Pasta | cookingflavor.com

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.

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Spring Vegetable Pasta | cookingflavor.com

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.

Spring Vegetable Pasta Delight

A vibrant pasta dish bursting with fresh spring vegetables, herbs, and zesty lemon.

Prep Time
~
Cook Time
20 Minutes
Total Time
20 Minutes
By: Aicha

Category: Main Dishes

Difficulty: Easy

Cuisine: Italian

Yield: 4 Servings

Dietary: Vegetarian

Ingredients

01 12 oz pasta (such as penne, linguine, or farfalle)
02 1 tbsp olive oil
03 1 tbsp butter
04 3 garlic cloves, minced
05 1 cup asparagus, trimmed and cut into 1-inch pieces
06 1 cup cherry tomatoes, halved
07 1 cup sugar snap peas or green peas
08 ½ tsp red pepper flakes (optional)
09 ½ tsp salt (plus more for pasta water)
10 ½ tsp black pepper
11 ½ cup grated Parmesan cheese (or more to taste)
12 ¼ cup fresh basil, chopped
13 ¼ cup fresh parsley, chopped
14 Zest of 1 lemon
15 Juice of ½ lemon

Instructions

Step 01

Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

Step 02

Heat olive oil and butter in a large skillet over medium heat. Add garlic and sauté for about 30 seconds, until fragrant.

Step 03

Add asparagus, cherry tomatoes, and sugar snap peas to the pan. Cook for 4–5 minutes, stirring occasionally, until the veggies are slightly tender but still crisp.

Step 04

Season with red pepper flakes, salt, and black pepper, then toss in the drained pasta.

Step 05

Add the reserved pasta water, Parmesan cheese, lemon zest, and lemon juice, stirring everything together until well coated and creamy.

Step 06

Remove from heat and stir in fresh basil and parsley.

Step 07

Serve immediately, topped with extra Parmesan and a drizzle of olive oil if desired.

Notes

  1. Leftovers can be served cold the next day for lunch.

Tools You'll Need

  • Large pot
  • Large skillet
  • Wooden spoon

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains milk (Parmesan cheese)
  • Contains gluten (pasta)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 12 g
  • Total Carbohydrate: 68 g
  • Protein: 12 g