If you’re craving something light, colorful, and full of seasonal flavor, this Spring Vegetable Pasta is the perfect recipe. Tender asparagus, sweet cherry tomatoes, crisp snap peas, and fresh herbs come together in a lemony Parmesan sauce that coats every bite beautifully. Spring Vegetable Pasta feels vibrant and comforting at the same time, making it ideal for weeknight dinners, spring gatherings, or a simple vegetarian meal. In this guide, you’ll learn how to make Spring Vegetable Pasta step by step, plus variations, serving ideas, and storage tips.
A Bowl Full of Spring Memories
Spring always feels like a fresh start in our kitchen. The windows stay open a little longer, herbs grow quickly on the counter, and lighter meals begin to replace the hearty winter dishes. The first time I made this Spring Vegetable Pasta, I wanted something that celebrated everything bright and green.
Asparagus snapped perfectly in my hands. Cherry tomatoes glistened like little jewels. And when I tossed everything together with lemon zest and Parmesan, the whole kitchen smelled fresh and alive.
Grandma always believed pasta didn’t need heavy sauces to feel satisfying. She would say, “Let the vegetables shine.” That’s exactly what happens in this Spring Vegetable Pasta. It’s simple, colorful, and full of texture.
If you enjoy fresh seasonal meals like our Blueberry Cream Cheese Croissant Casserole for brunch, this savory version brings that same seasonal brightness to dinner.
Ingredients for Spring Vegetable Pasta
What You’ll Need
- 12 oz pasta (penne, linguine, or farfalle)
- 1 tbsp olive oil
- 1 tbsp butter
- 3 garlic cloves, minced
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 1 cup sugar snap peas or green peas
- ½ tsp red pepper flakes (optional)
- ½ tsp salt (plus more for pasta water)
- ½ tsp black pepper
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil, chopped
- ¼ cup fresh parsley, chopped
- Zest of 1 lemon
- Juice of ½ lemon
The lemon zest brightens the entire dish, while Parmesan adds a creamy, savory finish without heavy cream. The combination of olive oil and butter creates balance and depth.
If you love vegetable-forward recipes like our Roasted Cabbage Steaks, this pasta keeps that same roasted-fresh flavor but in a comforting bowl.
How to Make Spring Vegetable Pasta
Step-by-Step Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water, then drain.
Step 2: Sauté Garlic
Heat olive oil and butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Step 3: Cook Vegetables
Add asparagus, cherry tomatoes, and snap peas. Cook 4–5 minutes until slightly tender but still crisp.
Step 4: Season
Sprinkle red pepper flakes, salt, and black pepper over the vegetables.
Step 5: Combine Pasta
Add drained pasta to the skillet. Pour in reserved pasta water, Parmesan cheese, lemon zest, and lemon juice. Stir until creamy and well coated.
Step 6: Finish with Herbs
Remove from heat and fold in fresh basil and parsley.
Step 7: Serve
Top with extra Parmesan and drizzle of olive oil if desired.
If you enjoy quick skillet meals like our Crockpot Lemon Garlic Chicken, this pasta pairs beautifully as a side or stands strong as a vegetarian main.
Serving, Variations & Storage
How to Serve Spring Vegetable Pasta
Serve immediately while warm. Pair it with:
- Garlic bread
- Simple green salad
- Grilled chicken or shrimp
- Sparkling lemonade
The bright lemon flavor makes it perfect for spring lunches or outdoor dinners.
Flavor Variations
- Add grilled chicken for protein.
- Toss in fresh spinach at the end.
- Substitute zucchini for snap peas.
- Add burrata on top for richness.
Storage Tips
- Refrigerate leftovers up to 3 days.
- Reheat gently with a splash of water or olive oil.
- Avoid overcooking when reheating to maintain texture.
FAQs About Spring Vegetable Pasta
Can I use frozen vegetables?
Yes. Use frozen peas or asparagus if fresh isn’t available.
What pasta shape works best?
Short shapes like penne or farfalle hold the sauce well.
Can I make it dairy-free?
Yes. Replace butter with olive oil and skip Parmesan or use a plant-based alternative.
How do I keep vegetables crisp?
Cook them briefly and avoid overcrowding the pan.
Spring Vegetable Pasta – Fresh & Easy Seasonal Dinner
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Description
Fresh spring vegetable pasta with asparagus, cherry tomatoes, peas, lemon, and Parmesan cheese.
Ingredients
12 oz pasta
1 tbsp olive oil
1 tbsp butter
3 garlic cloves
1 cup asparagus
1 cup cherry tomatoes
1 cup snap peas
1/2 tsp red pepper flakes
1/2 tsp salt
1/2 tsp black pepper
1/2 cup Parmesan
1/4 cup basil
1/4 cup parsley
Zest of 1 lemon
Juice of 1/2 lemon
Instructions
1. Cook pasta and reserve water.
2. Sauté garlic in oil and butter.
3. Add vegetables and cook until crisp-tender.
4. Season and toss in pasta.
5. Add pasta water, cheese, and lemon.
6. Stir in herbs and serve.
Notes
Serve immediately for best texture.
Add protein if desired.