This Pasta Primavera is my go-to springtime comfort dish—fresh, vibrant, and ready in under 30 minutes. It’s one of those meals that feels like a celebration of the season, with tender pasta, crisp vegetables, and a light, savory finish. I love making it when the market is full of asparagus, zucchini, and peas, but honestly, it’s so flexible that I can toss in just about any veggies I have on hand.

The best part? It’s quick, easy, and doesn’t skimp on flavor. With just a touch of garlic, Parmesan, and lemon zest, the ingredients shine without a lot of effort. I make it on busy weeknights when I want something wholesome and satisfying without hovering over the stove all night.

Why You’ll Love This Recipe

Fresh and Seasonal: I love how this recipe highlights the best of spring vegetables, from tender asparagus to juicy cherry tomatoes.
Quick Weeknight Favorite: It comes together in about 30 minutes—perfect for when I need a fast but filling meal.
Customizable: I can swap in broccoli, spinach, bell peppers, or whatever veggies I have on hand.
Light but Satisfying: It’s not heavy like cream-based pastas, but it still hits all the comfort food notes.
Beautiful Presentation: The mix of colors and textures makes it a showstopper right from the pan to the plate.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (penne, farfalle, linguine, or your favorite)
Olive oil
Onion, finely chopped
Garlic cloves, minced
Asparagus, chopped
Zucchini, sliced or chopped
Cherry tomatoes, halved
Peas (fresh or frozen)
Grated Parmesan cheese
Lemon zest
Fresh basil leaves
Salt, black pepper, and red pepper flakes (to taste)

Directions

I start by bringing a large pot of salted water to a boil, then cook the pasta until al dente. I reserve about ½ cup of the pasta water before draining and tossing the pasta with a drizzle of olive oil.
In a large skillet, I heat olive oil over medium heat and sauté the chopped onion for 2 to 3 minutes until soft.
I add garlic and asparagus, cooking for another 2 to 3 minutes.
Then I stir in the zucchini and cherry tomatoes, cooking for 3 to 4 minutes until just tender.
I toss in the peas and cook everything for one more minute.
I reduce the heat and add the cooked pasta to the skillet, tossing to combine. If things look a bit dry, I stir in some reserved pasta water.
I add Parmesan, season with salt, pepper, and red pepper flakes, then finish it all off with lemon zest and fresh basil.
I serve it right away while everything’s warm and vibrant.

Servings and timing

This recipe serves 4 and takes about 25 to 30 minutes from start to finish, making it perfect for a fast, fresh dinner.

Variations

Add Protein: Sometimes I add grilled chicken, shrimp, or crispy tofu to make it a heartier meal.
Make It Creamy: I’ve stirred in a splash of cream or a spoonful of mascarpone for a richer version.
Use Different Veggies: Broccoli, bell peppers, mushrooms, or spinach all work beautifully here.
Go Gluten-Free: I just use my favorite gluten-free pasta and follow the same steps.
Vegan Option: I skip the cheese or use a vegan Parmesan alternative—it’s still delicious.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I toss it in a skillet over low heat with a splash of water or olive oil until warmed through.
Microwaving also works in a pinch, but I always give it a good stir to keep the pasta from drying out.

FAQs

Can I make Pasta Primavera ahead of time?

Yes. I often prep the veggies and even cook the pasta in advance. I just toss everything together and reheat before serving.

What type of pasta works best?

I usually go with penne or farfalle because they hold the sauce and veggies well, but spaghetti or linguine also work beautifully.

Can I serve it cold as a pasta salad?

Absolutely. I’ve turned it into a cold salad by letting everything cool, then tossing with olive oil, lemon juice, and a bit more Parmesan.

How do I keep the veggies from getting mushy?

I sauté them just until tender-crisp. They should still have a slight bite—it gives the dish a fresher texture.

Is it okay to skip the cheese?

Yes, I’ve made it without cheese for a lighter, dairy-free option. A sprinkle of nutritional yeast or lemon juice still gives it a flavor boost.

Conclusion

Pasta Primavera is one of those recipes I always come back to—it’s simple, adaptable, and full of life. It brings the best of the season straight to the table with bright flavors, vibrant colors, and a comforting finish. Whether I’m using up a fridge full of vegetables or planning a dinner that feels a little extra without much effort, this dish never fails to deliver. Give it a try, and let it bring some spring sunshine to your next meal.