When the weather starts warming up and markets fill with crisp asparagus, tender peas, and fresh herbs, it’s time for Spring Pasta. This light, colorful dish is a celebration of the season — loaded with bright veggies, tender pasta, and a zesty, garlicky lemon-Parmesan sauce.
I first made this on one of those perfect spring afternoons when you don’t want anything too heavy but still crave something comforting and flavorful. It’s versatile, easy, and endlessly riffable depending on what’s fresh and in season.
Why You’ll Love This Spring Pasta
- Light and Fresh: Full of crisp veggies and citrusy brightness.
- Quick to Make: Ready in about 25 minutes.
- Customizable: Swap in your favorite seasonal greens and herbs.
Table of Contents
Ingredients
- 12 oz pasta (linguine, penne, or farfalle work well)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 cup sugar snap peas or green peas
- 1 cup cherry tomatoes, halved
- Zest and juice of 1 lemon
- 1/2 cup grated Parmesan cheese
- 1/4 cup pasta water (reserved from cooking)
- Salt and pepper, to taste
- 1/4 cup chopped fresh basil, parsley, or dill
- Optional: Red pepper flakes, extra Parmesan
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain.
Step 2: Sauté the Veggies
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute. Add asparagus and snap peas, cooking for 3–4 minutes until crisp-tender.
Step 3: Add Tomatoes and Lemon
Stir in the cherry tomatoes, lemon zest, and lemon juice. Cook for another 1–2 minutes.
Step 4: Combine Pasta and Sauce
Add the cooked pasta to the skillet. Toss with Parmesan, reserved pasta water, and season with salt, pepper, and red pepper flakes if using. Stir until creamy and everything is evenly coated.
Step 5: Finish and Serve
Remove from heat and toss in fresh herbs. Serve immediately with extra Parmesan and lemon wedges on the side.
Perfect Pairings
- Crusty garlic bread or focaccia
- A crisp green salad with vinaigrette
- Grilled chicken or shrimp
- A chilled glass of white wine or sparkling lemonade
Tips for the Best Spring Pasta
- Don’t overcook the veggies — keep them crisp and bright.
- Use freshly grated Parmesan for the best melt and flavor.
- Add pasta water gradually for a silky, light sauce.
Flavor Variations
- Add Protein: Toss in cooked shrimp, grilled chicken, or crispy prosciutto.
- Switch Up the Greens: Try arugula, spinach, or baby kale.
- Creamy Version: Stir in a splash of heavy cream or a spoonful of mascarpone.
- Lemony Pesto Twist: Swap fresh herbs for a dollop of basil pesto.
Make-Ahead & Storage
- Make-Ahead: Prep the veggies ahead, cook pasta fresh for the best texture.
- Fridge Storage: Keep leftovers in an airtight container for 2–3 days.
- Reheat: Warm gently with a splash of pasta water or olive oil to revive the sauce.
Spring Pasta
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-Inspired, Seasonal
Description
Fresh, colorful, and bursting with seasonal veggies — this spring pasta is light, flavorful, and perfect for a quick, feel-good meal!
Ingredients
- 12 oz pasta (linguine, penne, or farfalle work well)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 cup sugar snap peas or green peas
- 1 cup cherry tomatoes, halved
- Zest and juice of 1 lemon
- 1/2 cup grated Parmesan cheese
- 1/4 cup pasta water (reserved from cooking)
- Salt and pepper, to taste
- 1/4 cup chopped fresh basil, parsley, or dill
- Optional: Red pepper flakes, extra Parmesan
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain.
Step 2: Sauté the Veggies
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute. Add asparagus and snap peas, cooking for 3–4 minutes until crisp-tender.
Step 3: Add Tomatoes and Lemon
- Stir in the cherry tomatoes, lemon zest, and lemon juice. Cook for another 1–2 minutes.
Step 4: Combine Pasta and Sauce
- Add the cooked pasta to the skillet. Toss with Parmesan, reserved pasta water, and season with salt, pepper, and red pepper flakes if using. Stir until creamy and everything is evenly coated.
Step 5: Finish and Serve
- Remove from heat and toss in fresh herbs. Serve immediately with extra Parmesan and lemon wedges on the side.
Notes
- Don’t overcook the veggies — keep them crisp and bright.
- Use freshly grated Parmesan for the best melt and flavor.
- Add pasta water gradually for a silky, light sauce.
Keywords: spring pasta recipe, lemon parmesan pasta, asparagus pasta, fresh veggie pasta, quick spring dinner, light pasta recipes, vegetarian pasta dishes, seasonal pasta recipes, easy weeknight pasta, lemon garlic pasta, spring vegetable pasta
Frequently Asked Questions (FAQ)
1. Can I use frozen peas?
Yes — add them in the last 2 minutes of cooking the veggies.
2. What’s the best pasta for this recipe?
Linguine, penne, and farfalle hold up well and work great with the sauce.
3. Can I make it vegan?
Absolutely — use nutritional yeast or a plant-based Parmesan alternative.
4. How can I make this gluten-free?
Use your favorite gluten-free pasta and follow the same steps.
5. Is this good served cold?
It makes a great pasta salad too — chill leftovers and toss with a little extra lemon juice and olive oil.
