Bring-On-Spring Veggie Pasta Recipe for Fresh Flavor

As the chill of winter fades and the vibrant colors of spring begin to bloom, it’s the perfect time to welcome fresh, crisp flavors back into our kitchens. This Bring-On-Spring Veggie Pasta Recipe celebrates the season with a delightful medley of garden-fresh vegetables tossed in a light, herb-infused sauce.

It’s a fantastic way to enjoy the bounty of spring’s produce while indulging in a comforting pasta dish that’s both nourishing and satisfying.

Whether you’re looking to brighten up your weeknight dinners or impress guests with a colorful, wholesome meal, this recipe hits all the marks. Packed with crunchy asparagus, sweet peas, cherry tomatoes, and tender zucchini, it’s a feast for both the eyes and the palate.

Plus, it’s simple to prepare, making it a perfect choice for busy home cooks craving a healthy and delicious spring-inspired meal.

Why You’ll Love This Recipe

This Bring-On-Spring Veggie Pasta is more than just a dish; it’s a celebration of the season’s best produce. Here’s why you’ll adore it:

• Fresh and vibrant flavors: The combination of crisp spring vegetables offers a delightful contrast in textures and tastes.
• Quick and easy: Ready in about 30 minutes, it’s perfect for busy days without sacrificing flavor or nutrition.
• Versatile and customizable: Swap or add your favorite veggies or protein to make it your own.
• Healthy and nutrient-dense: Loaded with vitamins, minerals, and fiber from the fresh veggies and whole grain pasta.
• Perfect for all diets: Naturally vegetarian and can be made vegan with simple substitutions.

Ingredients

• 8 oz whole wheat or gluten-free pasta (penne, fusilli, or farfalle work great)
• 1 cup asparagus spears, trimmed and cut into 1-inch pieces
• 1 cup sugar snap peas or green peas, trimmed
• 1 medium zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• 1/4 cup fresh basil leaves, chopped
• 2 tbsp fresh lemon juice
• 1/4 cup grated Parmesan cheese (optional for vegan version)
• Salt and freshly ground black pepper, to taste
• Red pepper flakes (optional, for a little heat)

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan
• Colander
• Sharp knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Citrus juicer (optional)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta in a colander.
2. Prepare the vegetables: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
3. Sauté the asparagus and peas: Add the chopped asparagus and sugar snap peas to the skillet. Cook for 4-5 minutes, stirring occasionally until they are tender but still crisp.
4. Add zucchini and tomatoes: Toss in the sliced zucchini and cherry tomatoes. Cook for an additional 3-4 minutes until the zucchini softens slightly and tomatoes begin to release their juices.
5. Combine pasta and veggies: Add the cooked pasta to the skillet along with the reserved pasta water. Stir well to combine, allowing the pasta water to create a light sauce that coats everything beautifully.
6. Season and finish: Stir in the fresh basil, lemon juice, and season with salt, pepper, and red pepper flakes if using. Cook for another minute to let the flavors meld together.
7. Serve: Remove from heat and sprinkle with grated Parmesan cheese if desired. Serve immediately for the freshest taste.

Tips & Variations

Tip: To keep your veggies crisp and vibrant, avoid overcooking them. Sauté just until tender-crisp.

• Make it vegan: Skip the Parmesan or use a vegan cheese alternative or nutritional yeast for a cheesy flavor.
• Add protein: Toss in cooked chickpeas, white beans, or grilled tofu for an extra boost.
• Use seasonal veggies: Feel free to swap asparagus for broccoli, or add baby spinach or artichoke hearts.
• Herb swaps: Try fresh parsley, mint, or dill in place of basil for a different flavor profile.
• Make it creamy: Stir in a splash of coconut milk or vegan cream cheese for a luscious sauce.

Nutrition Facts

Serving Suggestions

This dish shines on its own but can be paired beautifully with a few complementary sides for a full springtime feast.

• Serve with a fresh green salad tossed in a simple lemon vinaigrette for extra brightness.
• Pair it with Cauliflower Vegan Cheese Sauce Recipe for Easy Dips to add a cheesy, creamy element on the side.
• Accompany with crusty artisan bread or garlic bread to soak up the delicious sauce.
• For a heartier meal, serve alongside a light Best Vegan Salad Bowl Recipes for Fresh Healthy Meals featuring quinoa or ancient grains.

Conclusion

Embracing the flavors of spring doesn’t have to be complicated — this Bring-On-Spring Veggie Pasta Recipe offers a simple yet vibrant way to celebrate the season’s freshest produce. The medley of crisp asparagus, sweet peas, and juicy tomatoes tossed with pasta creates a dish that’s as nourishing as it is delicious.

Whether you’re enjoying it as a quick weeknight dinner or serving it to guests, it’s guaranteed to bring a burst of sunshine to your table.

Plus, its versatility means you can customize it endlessly to fit your preferences or dietary needs. If you love this recipe, you might also enjoy exploring other seasonal vegetarian dishes like those featured in our A to Z Vegetarian Recipes for Every Meal and Occasion or try hearty whole grain options in Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Happy cooking and welcome spring to your kitchen!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Bring-On-Spring Veggie Pasta Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A fresh and vibrant pasta dish loaded with spring vegetables and a light lemon garlic sauce. Perfect for a quick, healthy, and colorful meal.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“12 oz penne pasta”, “1 tbsp olive oil”, “2 cloves garlic, minced”, “1 cup asparagus, chopped”, “1 cup cherry tomatoes, halved”, “1 cup fresh peas”, “1/2 cup chopped spinach”, “1 lemon, zested and juiced”, “1/4 cup grated Parmesan cheese”, “Salt and pepper to taste”, “1/4 cup fresh basil, chopped”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Cook pasta according to package instructions until al dente.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a large skillet over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add garlic and saut\u00e9 for 1 minute until fragrant.”}, {“@type”: “HowToStep”, “text”: “Add asparagus and peas; cook for 4-5 minutes until tender-crisp.”}, {“@type”: “HowToStep”, “text”: “Stir in cherry tomatoes and spinach; cook for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Drain pasta and add to the skillet with vegetables.”}, {“@type”: “HowToStep”, “text”: “Add lemon zest, lemon juice, and Parmesan cheese.”}, {“@type”: “HowToStep”, “text”: “Toss everything together and season with salt and pepper.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh basil and serve warm.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “14 g”, “fatContent”: “8 g”, “carbohydrateContent”: “55 g”}}