Lemon-Herb Spring Vegetable Pasta Primavera

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant pasta dish featuring tender roasted vegetables tossed in a zesty lemon-herb sauce, perfect for a light spring dinner. This italian-inspired pasta ready in about 45 minutes pairs spaghetti, halved cherry tomatoes, medium, sliced 1/4-inch thick zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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.

★ 3.7 (15 ratings) Prep: 20 min Cook: 25 min Serves 4 Italian cuisine 620 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss asparagus, cherry tomatoes, and zucchini with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 15-18 minutes until vegetables are tender and slightly caramelized.
  2. Step 2: Meanwhile, bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water, then drain.
  3. Step 3: Heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned. Pour in 1/4 cup white wine and simmer for 2 minutes until reduced by half.
  4. Step 4: Add drained pasta to skillet along with roasted vegetables, lemon zest, and 2 tbsp reserved pasta water. Toss vigorously for 1 minute until sauce coats pasta. Stir in 1/4 cup chopped basil and 1/2 cup grated Parmesan until cheese melts and sauce becomes creamy.
  5. Step 5: Season with additional salt and pepper to taste, then serve immediately with extra basil for garnish.

Equipment for this recipe

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Frequently asked questions

How long does Lemon-Herb Spring Vegetable Pasta Primavera take to make?

Total time is about 45 minutes (20 min prep + 25 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 Lemon-Herb 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 Lemon-Herb 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 Lemon-Herb 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 Lemon-Herb 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.

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