Introduction
When the weather starts to warm up and fresh produce begins to flood the farmer’s markets, there’s nothing more satisfying than a big bowl of Spring Vegetable Pasta. This seasonal dish is the perfect way to celebrate the bright, crisp flavors of spring while keeping things simple and wholesome. Whether you’re looking for a weeknight dinner, a light weekend lunch, or a fresh side dish for entertaining, this creamy pasta recipe is packed with nutrients and flavor.
Best of all, it’s easy to customize with whatever vegetables you have on hand. This recipe brings together tender spring vegetables, al dente pasta, and a silky, creamy sauce that tastes indulgent while staying light and fresh. It’s a great option for vegetarians or anyone trying to eat more plants without sacrificing flavor.
Spring Vegetable Pasta Recipe
Ingredients:
- 12 oz penne or your favorite pasta
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup asparagus, chopped
- 1 cup sugar snap peas, trimmed
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup frozen peas, thawed
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 teaspoon lemon zest
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions:
- Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the garlic and cook for 1 minute until fragrant.
- Add the asparagus, zucchini, and snap peas. Cook for about 5–6 minutes, stirring occasionally, until tender-crisp.
- Stir in the cherry tomatoes and peas. Cook for another 2–3 minutes.
- Reduce heat to low, pour in the heavy cream, and stir in the parmesan cheese until melted and smooth.
- Add the cooked pasta to the skillet. Toss everything together until well coated. If the sauce is too thick, add a splash of reserved pasta water to loosen.
- Season with salt, pepper, and lemon zest. Garnish with fresh herbs before serving.
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Spring Vegetable Pasta is not only visually stunning with its vibrant green hues and pops of red, but it’s also incredibly satisfying. This dish strikes a perfect balance between comfort and nutrition, making it a go-to choice for springtime meals.
Whether served warm for dinner or enjoyed cold as a pasta salad the next day, it’s a versatile recipe that makes the most of seasonal ingredients. Plus, it comes together in under 30 minutes, which means more time enjoying the sunshine and less time in the kitchen. Add this Spring Vegetable Pasta to your spring menu and experience the joy of fresh, creamy, and colorful eating.