Grammatical Gourmet Pasta Primavera

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant spring vegetable pasta dish where every ingredient shines as the best choice, featuring seasonal produce in a light lemon-herb sauce. This italian-inspired pasta ready in about 35 minutes pairs spaghetti, zucchini, yellow squash for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

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

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 8 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, trim asparagus ends and cut into 1-inch pieces. Slice zucchini and 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 1/2 tsp black pepper, sautéing for 30 seconds until fragrant but not browned.
3. Step 3: Add 2 medium sliced zucchini, 2 medium sliced yellow squash, and 12 oz chopped asparagus to the skillet. Cook for 5 minutes until crisp-tender, stirring occasionally.
4. Step 4: Add 1 cup halved cherry tomatoes and 1 tbsp lemon zest to the vegetables, cooking for 2 minutes until tomatoes just begin to soften.
5. Step 5: Toss drained spaghetti with 1/2 cup reserved pasta water and 1/4 cup fresh basil in the skillet. Stir in 1/2 cup grated Parmesan until melted and sauce coats pasta evenly.
6. Step 6: Season with 1 tsp salt and additional black pepper to taste, adding more pasta water if needed to achieve a creamy consistency.