Spring Pasta Primavera Veggies (Print View)

Light pasta dish with spring veggies in a bright lemon-herb sauce. Vegetarian and easy to prepare.

# Components:

→ Pasta

01 - 12 oz penne or farfalle pasta

→ Fresh Vegetables

02 - 1 medium zucchini, sliced into half-moons
03 - 1 medium yellow squash, sliced into half-moons
04 - 1 cup asparagus, trimmed and cut into 2-inch pieces
05 - 1 cup cherry tomatoes, halved
06 - 1 red bell pepper, thinly sliced
07 - 1 cup fresh or frozen peas

→ Aromatics & Herbs

08 - 3 cloves garlic, minced
09 - 1 small shallot, finely chopped
10 - 1/4 cup fresh basil leaves, chopped
11 - 2 tablespoons fresh parsley, chopped
12 - Zest of 1 lemon
13 - 2 tablespoons lemon juice

→ Sauce & Seasoning

14 - 3 tablespoons extra-virgin olive oil
15 - 1/4 cup grated Parmesan cheese, plus extra for serving
16 - Salt and freshly ground black pepper, to taste
17 - Pinch of red pepper flakes (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add shallot and garlic, sauté for 1 minute until aromatic.
03 - Add zucchini, yellow squash, asparagus, and bell pepper to the skillet. Sauté for 4–5 minutes, stirring occasionally, until just tender.
04 - Stir in cherry tomatoes and peas. Cook for 2–3 minutes until tomatoes soften.
05 - Add cooked pasta to the skillet with vegetables. Toss gently to combine.
06 - Add reserved pasta water, lemon zest, lemon juice, basil, and parsley to the skillet. Drizzle with remaining 1 tablespoon olive oil. Season with salt, pepper, and red pepper flakes.
07 - Remove skillet from heat and fold in Parmesan cheese. Serve immediately, topped with extra Parmesan and fresh herbs as desired.

# Expert Advice:

01 -
  • When you toss the veggies straight from the skillet into the pasta, the sauce feels silky—like magic, not just olive oil.
  • The lemon and basil really pop, making the whole thing taste fresh and bright, which still surprises everyone at the table.
02 -
  • Forgetting to reserve pasta water once left the sauce way too dry—a lesson I only needed once.
  • Lemon zest transforms the dish; I tried it without, and it just wasn&apost the same.
03 -
  • Always prep all your veggies before starting to cook—the minutes saved avoid rushed chopping later.
  • Use a wooden spoon for tossing; metal damages veggies and misses those gentle turns that keep them whole.
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