This is the kind of meal that tastes like sunshine in a bowl. Light, colorful, and loaded with crisp-tender veggies, Spring Vegetable Pasta is what you make when you want something comforting but not heavy. It’s garden party meets weeknight dinner, bursting with lemony brightness, juicy tomatoes, and whatever fresh greens you’ve got on hand. It’s super flexible and comes together in one pan and one pot—no fancy techniques, no stress.
Why You’ll Love It
You can throw it together with pantry pasta and whatever spring veggies you have
It’s zesty, savory, and full of texture
Easy to make vegetarian, vegan, or gluten-free
Ready in 30 minutes or less—hello, fast dinners
Works great hot, cold, or reheated (aka perfect meal prep)
Tastes like you tried hard, even if you didn’t
What You’ll Need (serves 4)
8 oz pasta (penne, farfalle, or spaghetti all work)
1 tablespoon olive oil
2 cloves garlic, minced
1 cup asparagus, chopped into 1-inch pieces
1 cup cherry tomatoes, halved
1/2 cup green peas (fresh or frozen)
1 small zucchini, thinly sliced
Zest and juice of 1 lemon
1/4 cup grated Parmesan (or nutritional yeast for a vegan twist)
Salt and pepper to taste
Fresh basil or parsley, for garnish
Let’s Make It Happen
Step 1: Boil Your Pasta
Bring a large pot of salted water to a boil and cook your pasta until al dente. Scoop out about 1/2 cup of the starchy pasta water before draining—it’s liquid gold for the sauce.
Step 2: Cook the Veggies
While the pasta cooks, heat the olive oil in a big skillet. Add the garlic and let it sizzle for 1 minute. Toss in the asparagus and zucchini and sauté for about 3–4 minutes until just tender. Then stir in the cherry tomatoes and peas, cooking for another 2–3 minutes. You want the veggies bright and vibrant, not mushy.
Step 3: Bring It All Together
Add the drained pasta straight into the skillet. Pour in some of that reserved pasta water to help everything come together. Stir in the lemon zest and juice, Parmesan (if using), salt, and pepper. Toss it all gently until every bite is coated in lemony, garlicky goodness.
Step 4: Finish Like a Pro
Spoon the pasta into bowls, sprinkle with fresh herbs, and maybe a little extra cheese or olive oil. Done and delicious.
Serving Ideas
Serve warm with crusty garlic bread or a side salad
Add grilled chicken, shrimp, or tofu if you want extra protein
Chill leftovers for a light pasta salad
Top with toasted pine nuts, a spoonful of ricotta, or a drizzle of balsamic glaze
Pair with a glass of chilled white wine or sparkling water with lemon
IRL Q&A
Q: Can I make this ahead of time?
A: Totally. It’s great reheated or served cold. Just save a splash of pasta water or add a bit of olive oil or lemon juice to revive it before serving.
Q: What other veggies can I use?
A: Whatever’s in your fridge—spinach, snap peas, mushrooms, or bell peppers all work. Just keep the cook times in mind.
Q: Can I make it gluten-free or vegan?
A: Yes and yes. Use gluten-free pasta and skip the cheese or sub with a plant-based one. Nutritional yeast adds a great cheesy flavor.
Q: How long does it keep?
A: About 3–4 days in the fridge. Store in an airtight container and enjoy warm or cold.
Spring Vegetable Pasta: A Fresh, Feel-Good Meal in Under 30 Minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This is the kind of meal that tastes like sunshine in a bowl. Light, colorful, and loaded with crisp-tender veggies, Spring Vegetable Pasta is what you make when you want something comforting but not heavy. It’s garden party meets weeknight dinner, bursting with lemony brightness, juicy tomatoes, and whatever fresh greens you’ve got on hand. It’s super flexible and comes together in one pan and one pot—no fancy techniques, no stress.
Ingredients
8 oz pasta (penne, farfalle, or spaghetti all work)
1 tablespoon olive oil
2 cloves garlic, minced
1 cup asparagus, chopped into 1-inch pieces
1 cup cherry tomatoes, halved
1/2 cup green peas (fresh or frozen)
1 small zucchini, thinly sliced
Zest and juice of 1 lemon
1/4 cup grated Parmesan (or nutritional yeast for a vegan twist)
Salt and pepper to taste
Fresh basil or parsley, for garnish
Instructions
Step 1: Boil Your Pasta
Bring a large pot of salted water to a boil and cook your pasta until al dente. Scoop out about 1/2 cup of the starchy pasta water before draining—it’s liquid gold for the sauce.
Step 2: Cook the Veggies
While the pasta cooks, heat the olive oil in a big skillet. Add the garlic and let it sizzle for 1 minute. Toss in the asparagus and zucchini and sauté for about 3–4 minutes until just tender. Then stir in the cherry tomatoes and peas, cooking for another 2–3 minutes. You want the veggies bright and vibrant, not mushy.
Step 3: Bring It All Together
Add the drained pasta straight into the skillet. Pour in some of that reserved pasta water to help everything come together. Stir in the lemon zest and juice, Parmesan (if using), salt, and pepper. Toss it all gently until every bite is coated in lemony, garlicky goodness.
Step 4: Finish Like a Pro
Spoon the pasta into bowls, sprinkle with fresh herbs, and maybe a little extra cheese or olive oil. Done and delicious.
Notes
Serve warm with crusty garlic bread or a side salad
Add grilled chicken, shrimp, or tofu if you want extra protein
Chill leftovers for a light pasta salad
Top with toasted pine nuts, a spoonful of ricotta, or a drizzle of balsamic glaze
Pair with a glass of chilled white wine or sparkling water with lemon
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~330 per serving
- Protein: ~10g per serving