This Spring Vegetable Pasta is everything we love about seasonal eating: it’s fresh, fast, and full of color. Packed with asparagus, cherry tomatoes, and snap peas, it’s tossed in a light garlic butter sauce with lemon zest, Parmesan, and plenty of fresh herbs. It’s the perfect balance of cozy and crisp—comforting but never heavy.

Whether you’re making a weeknight dinner or impressing at a spring brunch, this pasta comes together in under 30 minutes and always feels like a breath of fresh air.

Ingredients

12 oz pasta (penne, linguine, or farfalle work great)
1 tbsp olive oil
1 tbsp butter
3 garlic cloves, minced
1 cup asparagus, trimmed & cut into 1-inch pieces
1 cup cherry tomatoes, halved
1 cup sugar snap peas or green peas
½ tsp red pepper flakes (optional, for a little kick)
½ tsp salt (plus more for pasta water)
½ tsp black pepper
½ cup grated Parmesan cheese (or more to taste)
¼ cup fresh basil, chopped
¼ cup fresh parsley, chopped
Zest of 1 lemon
Juice of ½ lemon

Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.

2. Sauté the Garlic

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

3. Add the Vegetables

Add asparagus, cherry tomatoes, and snap peas to the skillet. Cook for 4–5 minutes, stirring occasionally, until veggies are crisp-tender.

4. Combine with Pasta

Season the veggie mixture with red pepper flakes, salt, and black pepper. Add the drained pasta and reserved pasta water.

5. Finish the Sauce

Stir in Parmesan cheese, lemon zest, and lemon juice. Toss everything until well combined and lightly creamy from the cheese and starchy water.

6. Add Fresh Herbs & Serve

Turn off the heat. Stir in basil and parsley. Serve immediately, topped with more Parmesan and a drizzle of olive oil if you like.

Notes

Use seasonal veggies! Swap in zucchini, spinach, or green beans depending on what’s fresh.
Want more protein? Add grilled chicken, shrimp, or chickpeas for a heartier dish.
No Parmesan? Pecorino or nutritional yeast works beautifully too.
Make it vegan: Use plant-based butter and skip the cheese—or sub with a dairy-free Parmesan alternative.

Helpful Tips

Reserve your pasta water before draining—it’s key to creating a silky sauce.
Don’t overcook the veggies—you want them to retain their bright color and light crunch.
Lemon zest + juice = brightness—don’t skip it, even if it’s subtle. It brings the whole dish to life.

Conservation and Storage

Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Not ideal, as fresh vegetables and herbs lose texture.
Reheat: Warm gently in a skillet with a splash of water or broth to revive the sauce.

Substitutions and Variations

Pasta: Try whole wheat, gluten-free, or chickpea pasta for a healthier twist.
Vegetables: Swap in what’s fresh—spinach, mushrooms, or bell peppers all work.
Herbs: Don’t have basil or parsley? Try chives, tarragon, or dill.
Cheese: Crumbled goat cheese or feta adds a tangy twist.

Storage Instructions

Let pasta cool before storing.
Store in an airtight container in the fridge for up to 3 days.
To reheat: Add a splash of water and gently warm in a skillet over medium heat, stirring to loosen the sauce.

Details

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Dish / Pasta
Method: Stovetop
Cuisine: Italian-inspired, Spring
Diet: Vegetarian
Keywords: spring vegetable pasta, lemon herb pasta, asparagus pasta, quick vegetarian dinner, pasta primavera

Equipment

Large pot for pasta
Large skillet or sauté pan
Garlic press or knife
Zester or microplane
Measuring spoons and cups
Tongs or wooden spoon

Nutrition (Per Serving, Approx.)

Serving Size: 1 bowl
Calories: 375
Sugar: 4g
Sodium: 410mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 4g
Protein: 13g
Cholesterol: 20m

Frequently Asked Questions

Can I make this ahead of time?
Yes! Cook the pasta and veggies, then reheat gently with a splash of water and fresh herbs just before serving.

What pasta shape is best?
Short shapes like penne or farfalle catch the veggies well, but linguine adds elegance. Choose your favorite!

Can I add protein?
Absolutely! Grilled chicken, shrimp, or white beans all work great.

Is this kid-friendly?
Yes! You can skip the red pepper flakes for a milder version, and the light lemon-butter flavor is usually a hit with all ages.

Conclusion

This Spring Vegetable Pasta is what weeknight dinner dreams are made of—fresh, fast, and flexible. Loaded with seasonal produce and kissed with lemon, garlic, and herbs, it’s a dish that celebrates simplicity and flavor. Serve it with a glass of chilled white wine or a side salad, and call it a night.

Love fresh pasta dinners? Try these next:

Creamy Lemon Spinach Pasta
One-Pot Zucchini Pesto Pasta
Garlic Butter Mushroom Tagliatelle

Tried this recipe?
Tag your pasta pics with #SpringVeggiePasta on Instagram or Pinterest—I’d love to see your beautiful bowls!