There’s just something about Spring Vegetable Pasta that feels like a celebration in a bowl—vibrant colors, snappy textures, and a bright lemony flavor that sings of the season. This is a dish I crave every time the markets fill with tender asparagus, sweet snap peas, and juicy cherry tomatoes. Light yet satisfying, it brings together fresh veggies, herbs, and pasta all tossed in a light, tangy Parmesan sauce, making it the perfect meal for weeknights or casual dinner parties. Whether you’re a lifelong veggie lover or aiming to squeeze more greens into your routine, this Spring Vegetable Pasta never fails to impress.

Spring Vegetable Pasta Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how a few simple ingredients come together to create such a stunning dish! Each element plays a key role—adding crunch, creaminess, or that irresistible hint of citrus—making this Spring Vegetable Pasta a true showcase for seasonal produce.

Pasta (12 ounces, such as spaghetti or fettuccine): Opt for your favorite strand—spaghetti twirls beautifully with the veggies, while fettuccine offers a slightly richer bite.
Olive oil (1 tablespoon): A glug of good olive oil provides a fruity base and prevents anything from sticking.
Unsalted butter (1 tablespoon): A touch of butter lends a mild richness that ties the sauce together.
Asparagus (1 cup, trimmed, cut into 1-inch pieces): Nothing says “spring” like these tender green spears—don’t skip them!
Sugar snap peas (1 cup, trimmed and halved): These add satisfying crunch and a burst of natural sweetness.
Zucchini (1 small, sliced into half-moons): Mild and delicate, the zucchini soaks up the bright lemony sauce.
Cherry tomatoes (1 cup, halved): A pop of juicy color and gentle acidity—we eat with our eyes too!
Garlic (2 cloves, minced): Just two cloves infuse the pasta with loads of aromatic flavor.
Parmesan cheese (½ cup, grated, plus extra for serving): Freshly grated is best for a deeply savory, nutty flavor.
Fresh basil leaves (¼ cup, chopped): Stirred in at the end for a fresh, herby finish.
Lemon juice (1 tablespoon): A bright splash lifts all the flavors and keeps things zingy.
Lemon zest (1 teaspoon): Don’t forget the zest—it delivers a fragrant citrus punch you can’t get from juice alone.
Salt (½ teaspoon): Enhances every flavor, so don’t skimp.
Black pepper (¼ teaspoon): A few cracks add gentle heat and depth.

How to Make Spring Vegetable Pasta

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil. Cook the pasta according to the package directions until just al dente—you want it to hold up to the veggies later. Before draining, remember to scoop out about half a cup of that starchy pasta water, which will help emulsify your sauce and bring everything together beautifully.

Step 2: Sauté the Aromatics

In a large skillet set over medium heat, combine the olive oil and butter. Once the butter has melted and is bubbling slightly, add the minced garlic. Let it cook for about a minute, just until fragrant, making sure it doesn’t brown. At this point, your kitchen will smell incredible!

Step 3: Cook the Spring Vegetables

Toss in the asparagus, sugar snap peas, and zucchini. Sauté these veggies for 5 or 6 minutes, stirring often, until they’re just crisp-tender. You want them to keep their fresh bite and vibrant color. Next, stir in the cherry tomatoes and cook for another 2 minutes—you’ll see them start to soften and release a little juice.

Step 4: Toss Everything Together

Add the drained pasta into the skillet with the vegetables, and pour in the reserved pasta water. Scatter the grated Parmesan over top, along with lemon juice, lemon zest, salt, and black pepper. Toss well to coat every strand and vegetable in that creamy, glossy sauce. Once everything’s hot and luscious, remove the skillet from the heat and stir in the chopped basil for that fresh herby finish.

Step 5: Serve with Extra Parmesan

Immediately dish out the Spring Vegetable Pasta into warm bowls and finish each portion with an extra sprinkle of freshly grated Parmesan. Dig in while it’s piping hot—the contrast of melted cheese over vibrant veggies is absolutely dreamy!

How to Serve Spring Vegetable Pasta

Garnishes

A little flourish goes a long way! Top your Spring Vegetable Pasta with extra basil ribbons, a crack of black pepper, and a few more shards of Parmesan for restaurant-worthy flair. A drizzle of good olive oil or some lemon zest right before serving adds a gorgeous gloss and bright aroma.

Side Dishes

Pair this dish with a crisp green salad tossed in lemon vinaigrette or a slice of warm, crusty bread to soak up every last drop of sauce. If you’re feeling ambitious, roasted baby carrots or a tangy marinated artichoke salad makes a vibrant, picnic-perfect spread.

Creative Ways to Present

For a stunning dinner party centerpiece, twirl the pasta into individual nests and set them atop a platter, garnished with whole basil leaves and lemon wedges. You can also spoon Spring Vegetable Pasta into small cups for a fresh, colorful starter, or serve it cold for a garden-friendly lunch that travels like a charm.

Make Ahead and Storage

Storing Leftovers

Leftover Spring Vegetable Pasta keeps beautifully in an airtight container in the fridge for up to three days. The flavors mingle and deepen, making for a super tasty lunch or speedy dinner the next day.

Freezing

While this pasta is best enjoyed fresh, you can freeze leftovers for up to one month if needed. Let the pasta cool completely, transfer it to a freezer-safe container, and thaw in the fridge overnight before reheating. Just note that the veggies may soften a bit upon thawing.

Reheating

To bring back that just-cooked feel, add a splash of water or broth when reheating Spring Vegetable Pasta on the stove over medium heat. Stir gently and add a little more Parmesan and fresh basil to perk up the flavor. A quick zap in the microwave also works in a pinch!

FAQs

Can I use different vegetables in this recipe?

Absolutely! Spring Vegetable Pasta is endlessly flexible. Try baby spinach, broccoli florets, green beans, or even shelled peas. Just aim for a mix of textures and colors that captures the spirit of spring.

Which pasta shapes work best?

Spaghetti and fettuccine are classic, but penne or shells also do a fantastic job of cradling veggies and sauce. Whole wheat or gluten-free varieties work just as well, so use your favorite!

How can I make this dish vegan?

It’s easy—substitute the butter with more olive oil and use a dairy-free Parmesan alternative or nutritional yeast. You’ll still get that salty, cheesy vibe with all the freshness.

Is there a way to add more protein?

For extra protein, top your Spring Vegetable Pasta with grilled chicken, sautéed shrimp, or even white beans. These additions meld beautifully with the bright, zesty flavors of the dish.

Can this be served cold as a pasta salad?

Absolutely! Spring Vegetable Pasta tastes fantastic chilled. Add a little extra olive oil and lemon juice to keep it fresh, and you’ve got a delicious, make-ahead picnic or lunchbox meal.

Final Thoughts

If you’re looking for a dinner that tastes like pure sunshine, Spring Vegetable Pasta is it. There’s nothing more satisfying than tossing together seasonal veggies, aromatic herbs, and silky pasta for a meal that’s as nourishing as it is beautiful. Give this recipe a try—you’ll be hooked with the first, fresh forkful.

Spring Vegetable Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 7 reviews

Author: Emma
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This vibrant Spring Vegetable Pasta is a delightful dish that celebrates the fresh produce of the season. With a medley of asparagus, sugar snap peas, zucchini, and cherry tomatoes tossed with pasta in a light lemony sauce, this recipe is a perfect way to enjoy the flavors of spring.

Ingredients

Scale

Pasta:

12 ounces pasta (such as spaghetti or fettuccine)

Vegetables:

1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup asparagus, trimmed and cut into 1-inch pieces
1 cup sugar snap peas, trimmed and halved
1 small zucchini, sliced into half-moons
1 cup cherry tomatoes, halved
2 cloves garlic, minced

Additional:

1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaves, chopped
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon black pepper
Extra grated Parmesan for serving

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Instructions

Cook the Pasta: Boil salted water and cook pasta until al dente. Reserve pasta water.
Sauté Vegetables: In a skillet, cook garlic, then add asparagus, sugar snap peas, and zucchini. Add cherry tomatoes.
Combine: Add pasta, reserved water, Parmesan, lemon juice, lemon zest, salt, and pepper. Toss to combine.
Finish: Stir in fresh basil. Serve topped with extra Parmesan.