Spring Pasta Primavera Veggies (Print Version)

Light pasta tossed with fresh spring vegetables and herbs in a zesty, Parmesan-studded sauce.

# What You'll Need:

→ Pasta

01 - 12 ounces penne or farfalle pasta

→ Fresh Vegetables

02 - 1 medium zucchini, sliced into half-moons
03 - 1 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 chopped fresh basil leaves
11 - 2 tablespoons chopped fresh parsley
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
16 - Salt and freshly ground black pepper, to taste
17 - Pinch of red pepper flakes (optional)

# How to Make It:

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

# Additional Tips::

01 -
  • It’s the kind of dinner that feels effortless yet tastes vibrant enough to impress guests.
  • The vegetables stay crisp, bringing texture and brightness to every bite, which is a rare treat.
02 -
  • If you rush the veggie cooking, they’ll go mushy and lose their spring crunch—worth the patience every time.
  • Adding lemon zest early gives a totally different aroma than stirring it in last; waiting means brighter flavor.
03 -
  • Use a wooden spoon for veggies—it’s gentle and prevents accidental mashing.
  • A pinch of red pepper flakes brings that subtle kick and balances the lemon nicely.
Go Back