Which pasta shapes work best?

Penne and farfalle are ideal as they capture the sauce and mix well with veggies. Other short shapes can also be used.

Can I use frozen vegetables?

Frozen peas work well, but for other vegetables, choose fresh for best texture and color. Thaw and drain before adding.

How do I make this vegan?

Omit Parmesan or substitute with plant-based cheese. Ensure store-bought pasta contains no eggs or cheese additives.

What herbs add the most flavor?

Basil and parsley provide freshness, while lemon zest adds brightness. Sprinkle extra herbs just before serving.

What wines pair nicely?

Crisp white wines such as Pinot Grigio or Sauvignon Blanc complement the light, vegetal notes of the dish.

Can I prepare this ahead?

Make components ahead, but combine and serve immediately for best flavor and texture. Reheat gently if needed.

Spring Pasta Primavera Fresh Veggies

Featured in: Cooking For Every Season

This light Italian dish highlights the best of spring produce using pasta tossed with zucchini, squash, asparagus, bell pepper, peas, and cherry tomatoes. Aromatic garlic and shallot enhance savory depth, while fresh basil, parsley, lemon zest, and juice lend brightness. Combined with a drizzle of olive oil and a touch of Parmesan, the result is a balanced, colorful meal. Preparation and cooking are quick, making this a lively vegetarian main. Optional tweaks allow for vegan alternatives or additional spring vegetables. Serve immediately topped with extra Parmesan and fresh herbs for a fresh, flavorful finish.

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By Lucinda Pryce

Updated on Mon, 16 Mar 2026 12:14:00 GMT

Colorful Spring Pasta Primavera with fresh seasonal vegetables in a light herb sauce. | awrirpantry.com

Ingredients

I typically reach for penne or farfalle because their shapes hold sauce and veggies well; make sure not to overcook so the pasta stays perfectly al dente.
Slice them into half-moons—they cook evenly this way and soak up the flavors.
Trim and cut into 2-inch pieces for tenderness and a pop of green in every bite.
Halved, they burst with sweetness when warmed.
Thin slices bring color and a gentle crunch.
Both work well—just adjust the cooking time slightly if frozen.
Minced for subtle aromatic depth; sauté briefly to bloom their flavors without burning.
Chop these right before adding to preserve their brightness and aroma.
Adds zest and acidity, lifting the entire dish—don’t skip this, it’s the magic touch.
Use good olive oil for drizzling and sautéing, it ties everything together.
A little goes a long way—stir into the pasta and shave more over the top for richness.
Season gradually and taste along the way until each flavor pops.

Instructions

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How to Make the Sauce Silky

Choosing the Right Veggies

Getting That Restaurant Touch at Home

Vibrant penne pasta primavera tossed with crisp asparagus, zucchini, and cherry tomatoes. | awrirpantry.com

Recipe Questions & Answers

→ Which pasta shapes work best?: Penne and farfalle are ideal as they capture the sauce and mix well with veggies. Other short shapes can also be used.
→ Can I use frozen vegetables?: Frozen peas work well, but for other vegetables, choose fresh for best texture and color. Thaw and drain before adding.
→ How do I make this vegan?: Omit Parmesan or substitute with plant-based cheese. Ensure store-bought pasta contains no eggs or cheese additives.
→ What herbs add the most flavor?: Basil and parsley provide freshness, while lemon zest adds brightness. Sprinkle extra herbs just before serving.
→ What wines pair nicely?: Crisp white wines such as Pinot Grigio or Sauvignon Blanc complement the light, vegetal notes of the dish.
→ Can I prepare this ahead?: Make components ahead, but combine and serve immediately for best flavor and texture. Reheat gently if needed.

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Spring Pasta Primavera Fresh Veggies

Enjoy vibrant pasta with crisp veggies and herby lemon sauce. Light Italian main, perfect for spring dining.

Prep Time

20 minutes

Time to Cook

20 minutes

Overall Time

40 minutes

Recipe by Lucinda Pryce

Type Cooking For Every Season

Skill Level Easy

Cuisine Italian

Makes 4 Portions

Diet Preferences No Meat

What You’ll Need

Pasta

01 12 oz penne or farfalle pasta

Fresh Vegetables

01 1 medium zucchini, sliced into half-moons

02 1 medium yellow squash, sliced into half-moons

03 1 cup asparagus, trimmed and cut into 2-inch pieces

04 1 cup cherry tomatoes, halved

05 1 medium red bell pepper, thinly sliced

06 1 cup fresh or frozen peas

Aromatics & Herbs

01 3 cloves garlic, minced

02 1 small shallot, finely chopped

03 1/4 cup fresh basil leaves, chopped

04 2 tablespoons fresh parsley, chopped

05 Zest of 1 lemon

06 2 tablespoons lemon juice

Sauce & Seasoning

01 3 tablespoons extra-virgin olive oil

02 1/4 cup grated Parmesan cheese, plus more for serving

03 Salt, to taste

04 Freshly ground black pepper, to taste

05 Pinch of red pepper flakes (optional)

How to Prepare

Step 01

Cook Pasta: Fill a large pot with plenty of salted water and bring to a rolling boil. Add pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of pasta cooking water; drain and set pasta aside.

Step 02

Sauté Aromatics: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add finely chopped shallot and minced garlic. Sauté for 1 minute until aromatic, taking care not to brown the garlic.

Step 03

Cook Vegetables: Add zucchini, yellow squash, asparagus, and red bell pepper to the skillet. Sauté for 4 to 5 minutes, stirring occasionally, until vegetables are just tender but still vibrant.

Step 04

Add Tomatoes and Peas: Add cherry tomatoes and peas to the pan. Cook for 2 to 3 minutes until cherry tomatoes begin to soften and peas are heated through.

Step 05

Combine Pasta and Vegetables: Add the cooked pasta to the skillet with the prepared vegetables. Toss gently to ensure even distribution and heat.

Step 06

Finish with Herbs and Sauce: Stir in the reserved pasta water, lemon zest, lemon juice, chopped basil, and parsley. Drizzle the remaining 1 tablespoon olive oil. Season with salt, black pepper, and red pepper flakes to taste.

Step 07

Fold in Cheese and Serve: Remove skillet from heat. Fold in grated Parmesan cheese. Plate immediately and garnish with additional Parmesan and fresh herbs if desired.

Tools Needed

Large pot
Large skillet
Colander
Chef's knife
Cutting board
Wooden spoon or spatula
Measuring cups and spoons

Allergy Details

Be sure to double-check every ingredient for allergens. When uncertain, reach out to a healthcare professional.

Contains wheat (gluten) and milk (Parmesan cheese); check labels if using store-bought pasta or cheese for hidden allergens.

Nutrition Info (per portion)

These figures are for information. They're not a medical substitute.

Energy: 370
Fat Content: 10 g
Carbohydrates: 60 g
Proteins: 13 g

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