Spring Vegetable Pasta Primavera with Lemon-Herb Sauce

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

A vibrant spring vegetable pasta dish tossed in a bright lemon-herb sauce. This italian-inspired pasta ready in about 35 minutes pairs spaghetti, zucchini, asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

★ 4.7 (11 ratings) Prep: 20 min Cook: 15 min Serves 4 Italian cuisine 520 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 Cookware & pots → Shop all kitchen tools →

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, trim asparagus ends and cut into 1-inch pieces. Thinly slice zucchini into half-moons. Halve cherry tomatoes.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add zucchini and asparagus, stirring frequently until edges char slightly (5-6 minutes).
  4. Step 4: Add garlic and cherry tomatoes to skillet, sautéing for 1 minute until tomatoes begin to soften.
  5. Step 5: Add cooked pasta and 1/4 cup reserved pasta water to skillet, tossing until sauce coats pasta (2 minutes).
  6. Step 6: Stir in lemon zest, 1/4 cup basil, 1/2 cup Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified and glossy.
  7. Step 7: Adjust consistency with additional pasta water if needed, then serve immediately.

Frequently asked questions

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

Total time is about 35 minutes (20 min prep + 15 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 Spring Vegetable Pasta Primavera with Lemon-Herb Sauce?

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 Spring Vegetable Pasta Primavera with Lemon-Herb Sauce?

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 Spring Vegetable Pasta Primavera with Lemon-Herb Sauce 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 Spring Vegetable Pasta Primavera with Lemon-Herb Sauce?

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