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Spring Vegetable Pasta

Spring Vegetable Pasta: A Light and Flavorful Seasonal Dish

Spring is the perfect time to enjoy fresh, vibrant vegetables, and this simple yet delicious pasta dish highlights the best of the season. Packed with tender asparagus, sweet peas, cherry tomatoes, and fresh herbs, this meal is light yet satisfying—ideal for a warm evening. Plus, it’s quick, easy, and bursting with color.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Snack
Servings 4

Equipment

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

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

Instructions
 

  • 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.

Notes

  • 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.