Celebrate Spring With This Easy Pasta Primavera

As the seasons shift and farmers markets start filling up with colorful produce, it’s the perfect time to lean into lighter, veggie-forward meals. This pasta primavera is a celebration of spring on a plate — bright, fresh and packed with seasonal ingredients that make dinner feel both nourishing and satisfying.

What makes this dish stand out is its simplicity. With tender pasta, sautéed vegetables like zucchini, asparagus and cherry tomatoes, and a burst of freshness from lemon juice and herbs, it comes together quickly (right around 30 minutes) while still delivering big flavor. It’s the kind of meal that feels effortless but tastes like something special.

Ingredients

• 10 ounces penne pasta
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 4 garlic cloves, sliced
• 1 yellow squash, sliced into thin half-moons
• 1 zucchini, sliced into thin half-moons
• 1 bunch asparagus, chopped into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1 cup thinly sliced red onion
• 1 teaspoon sea salt
• 1/2 cup frozen peas, thawed
• 3/4 cup grated pecorino cheese
• 3 tablespoons fresh lemon juice
• Red pepper flakes
• 1 cup fresh basil leaves, plus more for garnish
• 1/4 cup fresh tarragon, optional
• Freshly ground black pepper

Directions

1. Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
2. Heat the oil in a large, deep skillet over medium heat. Add the garlic, squash, zucchini, asparagus, tomatoes, onion, salt and several grinds of pepper and sauté for 3 to 4 minutes, or until the vegetables are tender.
3. Add the pasta, peas, cheese, lemon juice and a pinch of red pepper flakes and toss to combine. Stir in the basil and tarragon, if using.
4. Season to taste, garnish with more basil and serve.

This recipe was originally published on Love and Lemons.