Brussels Market Spring Vegetable Pasta Primavera

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant dish featuring roasted seasonal vegetables tossed with al dente spaghetti and a bright lemon-herb sauce, evoking the bustling energy of Brussels' food markets. This italian-inspired pasta ready in about 35 minutes pairs spaghetti, olive oil, medium, diced 1/2-inch zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Italian cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Place 1 medium zucchini diced 1/2-inch, 1 medium yellow squash diced 1/2-inch, and 1 cup asparagus cut 1-inch on a parchment-lined baking sheet; drizzle with 2 tbsp olive oil, season with 1/4 tsp salt and 1/8 tsp black pepper, and toss to coat evenly. Roast for 15-18 minutes until vegetables are tender and edges are golden.
  2. Step 2: While vegetables roast, bring a large pot of salted water (1 tbsp salt per 4 quarts) to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water.
  3. Step 3: In a large bowl, combine roasted vegetables, 1 cup halved cherry tomatoes, 2 tbsp lemon juice, 1/4 cup chopped basil, and 2 tbsp grated Parmesan. Add drained spaghetti and 2 tbsp reserved pasta water, then toss vigorously for 1-2 minutes until sauce coats pasta and tomatoes soften slightly.
  4. Step 4: Season with additional salt and pepper to taste, then garnish with extra basil and Parmesan before serving.

Frequently asked questions

How long does Brussels Market Spring Vegetable Pasta Primavera take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Brussels Market Spring Vegetable Pasta Primavera?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.

Can I substitute ingredients in Brussels Market Spring Vegetable Pasta Primavera?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Brussels Market Spring Vegetable Pasta Primavera for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Brussels Market Spring Vegetable Pasta Primavera?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes