Spring Pasta Primavera Fresh Veggies (Printable)

Pasta tossed with spring vegetables, fresh herbs, and a lemony sauce for a flavorful Italian meal.

# What You'll Need:

→ Pasta

01 - 12 oz penne or farfalle

→ Fresh Vegetables

02 - 1 medium zucchini, sliced into half-moons
03 - 1 medium 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, plus additional for serving
16 - Salt, to taste
17 - Freshly ground black pepper, to taste
18 - Pinch of red pepper flakes (optional)

# Directions:

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

# Expert Advice:

01 -
  • The sauce tastes unexpectedly bright, as if you squeezed sunshine right into the bowl.
  • You can swap veggies with whatever’s crisp and in season—it never feels predictable.
02 -
  • If you crowd the skillet, your veggies steam instead of sauté and lose their crispness.
  • Reserving pasta water makes the sauce silky—I skipped it once and regretted how dry the dish turned out.
03 -
  • Never forget to reserve pasta water—it’ll be your secret weapon every time.
  • A good olive oil at the finish makes the sauce silky and fragrant.
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