This pasta dish celebrates the best of spring vegetables, during which time it is best enjoyed fresh. Tender Yorkshire-fresh spears of asparagus, sweet peas, cherry tomatoes, and fresh herbs fill this light but filling meal-in-one. It would go very well with an early summer’s evening, being easy and uncomplicated with all that color.

I make a huge batch of this paste and save it for eating cold the next day, at noon! Fantastic just by itself, but it can take more shredded chicken for added protein as well. It is quick and easy and full of color.

Why you are going to love Spring Vegetable Pasta recipe

Quick & Easy: Almost 30 minutes and on the table ready to eat; just perfect for the busy weekday evenings.
Nutritional & Fresh: Composed with so many in-season includes vegetables, along with which you can add color and flavor with important nutrients.
Versatile: Good hot on a dinner table or cold, as a refreshing salad, the next day.
Customizable: Add protein such as grilled chicken, shrimp or tofu, or make it completely plant based by leaving out the parmesan.

Servings

Serves: 4

Ingredients

12 oz pasta (such as penne, linguine, or farfalle)
1 tbsp olive oil
1 tbsp butter
3 garlic cloves, minced
1 cup asparagus, trimmed and 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

Equipment List

Large pot for boiling pasta
Colander
Large skillet or sauté pan
Wooden spoon or spatula
Cutting board and knife
Measuring cups and spoons

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

How To Make Spring Vegetable Pasta At Home

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.
Add the pasta and cook according to the package instructions until al dente.
Before draining, reserve ½ cup of pasta water.
Drain the pasta and set aside.

Step 2: Sauté the Vegetables

In a large skillet, heat olive oil and butter over medium heat.
Add the minced garlic and sauté for about 30 seconds, until fragrant.
Add the asparagus, cherry tomatoes, and sugar snap peas.
Cook for 4–5 minutes, stirring occasionally, until the vegetables are slightly tender but still crisp.

Step 3: Combine Everything

Season the vegetables with red pepper flakes, salt, and black pepper.
Add the drained pasta to the skillet and toss to combine.
Pour in the reserved pasta water and stir well to create a light, silky sauce.
Mix in the Parmesan cheese, lemon zest, and lemon juice, stirring until everything is well coated and creamy.
Remove from heat and gently stir in the fresh basil and parsley.

Additional Tips

Don’t Overcook the Vegetables: Keep them slightly crisp to maintain their fresh taste and texture.
Save Pasta Water: The starchy pasta water helps create a smooth, light sauce that coats the noodles perfectly.
Enhance the Flavor: Try adding a splash of white wine to the skillet while cooking the veggies for extra depth.
Make It Vegan: Swap butter for more olive oil and use nutritional yeast instead of Parmesan.
Boost Protein: Stir in grilled chicken, shrimp, or tofu for added protein.

How to Serve Spring Vegetable Pasta

Serve immediately, garnished with extra Parmesan cheese and a drizzle of olive oil.
Pair with a crisp green salad and a side of garlic bread for a complete meal.
Store leftovers in an airtight container and enjoy cold as a pasta salad the next day.

Asparagus and Pea Risotto

For another seasonal delight, try this creamy and comforting asparagus and pea risotto. Made with Arborio rice, Parmesan, and fresh herbs, it’s the perfect dish for spring.

Ingredients

1 cup Arborio rice
4 cups vegetable or chicken broth, warmed
1 tbsp olive oil
1 tbsp butter
1 small onion, finely chopped
2 garlic cloves, minced
1 cup asparagus, trimmed and cut into 1-inch pieces
¾ cup green peas (fresh or frozen)
½ cup grated Parmesan cheese
¼ cup white wine (optional)
½ tsp salt
½ tsp black pepper
¼ cup fresh parsley, chopped
1 tbsp lemon zest

Instructions

Heat olive oil and butter in a large pan over medium heat. Add the onion and garlic, cooking until soft.
Add the Arborio rice and stir for 1–2 minutes until slightly translucent.
Pour in white wine (if using) and stir until absorbed.
Add warm broth, one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding more.
When the rice is nearly tender (about 15 minutes), stir in asparagus and peas. Continue adding broth until the rice is creamy and tender.
Remove from heat and stir in Parmesan cheese, lemon zest, salt, and pepper.
Garnish with fresh parsley and serve warm.

These spring-inspired dishes are easy to prepare and packed with flavor, making them perfect for celebrating the season’s fresh produce. Enjoy!