Census Square Pasta Primavera

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant spring pasta dish featuring seasonal vegetables and a lemon-herb sauce, inspired by the Census Bureau's seasonal population data patterns. This italian-inspired pasta ready in about 35 minutes pairs spaghetti, medium zucchini, medium yellow squash for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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.

Ingredients

• 12 oz spaghetti
• 2 medium zucchini
• 2 medium yellow squash
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 4 cloves garlic
• 1/4 cup fresh basil
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/2 cup Pecorino Romano cheese

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: While pasta cooks, slice 2 medium zucchini and 2 medium yellow squash into 1/4-inch half-moons. Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
3. Step 3: Add sliced zucchini, yellow squash, and 1 cup cherry tomatoes to the skillet. Cook for 5-6 minutes until vegetables are tender-crisp, stirring occasionally until they release their juices.
4. Step 4: Stir in 2 tbsp lemon juice, 1 tsp lemon zest, 1/2 tsp sea salt, and 1/4 tsp black pepper. Add drained spaghetti and 2 tbsp reserved pasta water, tossing vigorously for 1 minute until sauce coats each strand.
5. Step 5: Remove from heat, stir in 1/4 cup fresh basil and 1/2 cup grated Pecorino Romano cheese. Toss until cheese melts into a glossy sauce that clings to the pasta.