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Vegetarian Pasta Primavera

A bright and cozy bowl of spring flavors featuring seasonal vegetables, lemon, and garlic, perfect for a quick dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta
  • 12 ounces pasta (penne, farfalle, or spaghetti) Swap with gluten-free pasta if desired.
Vegetables
  • 3 tablespoons extra-virgin olive oil, plus extra for finishing
  • 3 cloves garlic, thinly sliced Reduce if you prefer a gentler garlic note.
  • 1 small yellow onion, finely chopped (or 2 shallots for a sweeter touch)
  • 1 cup cherry tomatoes, halved Substitute sun-dried tomatoes for an intense flavor.
  • 1 medium zucchini, sliced into half-moons Swap spinach with kale for a stronger flavor.
  • 1 cup asparagus tips, blanched and chopped (or snap peas for crunch)
  • 1 cup baby spinach, roughly chopped
  • 1 zest and juice of 1 lemon
Cheese & Herbs
  • 1/2 cup grated Parmesan cheese, plus more to serve Use nutritional yeast for a vegan option.
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped parsley
Seasonings
  • Salt and black pepper to taste
  • Red pepper flakes, optional For a gentle heat.
  • Toasted pine nuts or chopped almonds for garnish, optional

Method
 

Cooking Pasta
  1. Bring a large pot of salted water to a rolling boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
Sautéing Vegetables
  1. While the pasta cooks, heat 3 tablespoons olive oil in a large skillet over medium heat. Add the sliced garlic and chopped onion; sauté until fragrant and translucent, about 3 minutes.
  2. Add the cherry tomatoes to the skillet and cook until they soften and begin to release juices, 3–4 minutes.
  3. Stir in zucchini and asparagus tips. Sauté for 4–5 minutes until vegetables are tender-crisp.
  4. Lower the heat and add the cooked pasta to the skillet. Toss to combine, then add lemon zest, lemon juice, and a splash of the reserved pasta water.
Finishing
  1. Stir in the baby spinach, Parmesan, basil, and parsley. Toss until the spinach wilts and the cheese melts into the sauce, about 1–2 minutes.
  2. Finish with a drizzle of good olive oil and a scatter of toasted pine nuts or almonds for crunch. Serve immediately, garnished with extra basil and Parmesan.

Notes

This is a joyful, forgiving recipe. Think of ingredients like colors on a palette — swap, add, or omit to match what you have. Refrigerate leftovers in an airtight container for up to 3 days. Add a splash of water or a drizzle of olive oil before reheating to restore silkiness.