Easy & Delicious Pasta Primavera: Perfect Spring Dinner Idea

Introduction

Cooking has always been a way to connect with memories and the people we love. Growing up, there was this comforting rhythm watching family gather around the kitchen, sharing stories while stirring pots and chopping veggies. Those moments became the heart of every dish, and Pasta Primavera is no exception. It’s not just about fresh pasta and colorful vegetables; it’s about honoring the simple joys and little traditions passed down through generations. Sometimes the sauce might be a tad too salty or the pasta a touch overcooked—but that’s part of the charm, a reminder that cooking is human, imperfect, and deeply personal. This dish brings vibrant flavors and warmth to the table, making it perfect for any day you want to feel a little extra close to home. Print

Preparing time

10 minutes

Cooking time

15 minutes

Ingredients and measurement

10 ounces penne pasta 2 tablespoons extra-virgin olive oil, plus more for drizzling 4 garlic cloves, sliced 1 yellow squash, sliced into thin half-moons 1 zucchini, sliced into thin half-moons 1 bunch asparagus, chopped into 1-inch pieces 1 cup cherry tomatoes, halved 1 cup thinly sliced red onion 1 teaspoon sea salt ½ cup frozen peas, thawed ¾ cup grated pecorino cheese 3 tablespoons fresh lemon juice Red pepper flakes 1 cup fresh basil leaves, plus more for garnish ¼ cup fresh tarragon, optional Freshly ground black pepper

Instructions

Cook the pasta

Bring a large pot of salted water to a boil. Cook the penne pasta until al dente, following the package instructions. Drain the pasta and toss it lightly with a drizzle of olive oil to keep it from sticking together.

Sauté the vegetables

Heat 2 tablespoons of extra-virgin olive oil in a large, deep skillet over medium heat. Add the sliced garlic, yellow squash, zucchini, asparagus, halved cherry tomatoes, sliced red onion, sea salt, and a few grinds of freshly ground black pepper. Stir and cook for 3 to 4 minutes until the vegetables soften and release their lovely aroma.

Combine pasta and other ingredients

Add the cooked pasta to the pan along with the thawed peas, grated pecorino cheese, fresh lemon juice, and a pinch of red pepper flakes. Toss everything gently so all the flavors mingle and the cheese slightly melts into the warm pasta.

Finish with fresh herbs and seasoning

Stir in the fresh basil leaves and tarragon if using. Taste and adjust seasoning with extra salt, pepper, or red pepper flakes if you like a bit more kick.

Serve and garnish

Transfer to plates, drizzle with a little more olive oil, and garnish with extra basil leaves. Serve warm and enjoy the burst of freshness and bright colors on your plate!

Notes

Vegetable swaps

Feel free to swap asparagus for green beans or add bell peppers if you have them on hand. It’s all about what’s fresh and available!

Cheese alternatives

If pecorino isn’t your thing, parmesan works just fine—just use a good-quality one for best flavor.

Mild heat

Red pepper flakes add a nice touch of warmth but don’t overwhelm the dish. Start with a pinch—you can always add more later!

Make it ahead

This pasta is best eaten fresh but you can store leftovers in the fridge. Reheat gently with a splash of water or olive oil to keep it moist.

Cooking tips :

Preventing pasta from sticking

After draining your penne, toss it right away with a little extra-virgin olive oil. I’ve lost count of the times I forgot this step and ended up with a big sticky mess. A quick drizzle keeps the pasta loose and ready to mingle with those fresh veggies without clumping together.

Sautéing vegetables evenly

Make sure to slice your squash and zucchini into thin half-moons so they cook quickly and evenly. Throw them in once your garlic fragrant, and keep the heat medium—not too hot! I once charred my garlic within seconds, which gave the dish an unintended smoky twist no one asked for.

Balancing flavors with lemon and cheese

Fresh lemon juice is a total game-changer here, brightening up the whole dish and cutting through the richness of pecorino. I usually squeeze it a little at a time, tasting as I go, because sometimes you want zing, sometimes you just want a gentle kiss of acidity.

Adding fresh herbs last

Toss in your basil and optional tarragon right at the end off the heat to keep their vibrant flavor intact. Adding them too early can make them lose their punch, which is such a bummer after carefully chopping.

Cooking tips :

Using frozen peas

Frozen peas, once thawed, add a sweet little pop without any extra cooking. I don’t bother heating them separately—just toss them in with the pasta and veggies. Saves time and clean-up, which is always a win.

FAQ

Can I use dried herbs instead of fresh?

You can, but fresh herbs bring a brightness that dried ones just can’t match here. If you must, add dried tarragon and basil early in cooking to allow the flavors to develop.

What if I don’t have pecorino cheese?

Parmesan is a fine stand-in, but pecorino gives that nice salty, tangy kick that really lifts this dish.

Can I use other vegetables?

Absolutely! Feel free to swap in what you have on hand—bell peppers, snap peas, or even spinach all work well. Just adjust cooking times accordingly.

Is this dish good served cold?

It’s best warm or at room temperature—chilling can dull the lemon and herb flavors that make it so fresh and vibrant. But hey, leftovers still taste great the next day!

Conclusion

This vibrant penne pasta dish is such a simple, joyful way to celebrate fresh veggies and bright flavors all tossed together in one pan. The way the garlic and lemon juice lift the earthy zucchini, squash, and asparagus is honestly a little magical, especially when that pecorino cheese melts in just right. Sometimes when I rush, the garlic gets a bit crispy or I overcook a veggie or two—but honestly, those happy little “flaws” just add some extra character, and it still tastes comforting every time. It’s perfect for a weeknight dinner when you want something quick but still feel like you’re eating something special and fresh from the kitchen garden. I love how the basil and tarragon bring that unexpected pop of herbal freshness, making this dish feel bright and cozy all at once.

Suggestions of another similar recipes

Spring Vegetable Orzo Salad with Lemon and Herbs

Try swapping penne for orzo and tossing your spring veggies with a lemony vinaigrette. It’s great chilled too, perfect for leftovers or picnic lunches.

Garlic and Herb Farro with Roasted Cherry Tomatoes

Farro’s nutty flavor pairs perfectly with roasted tomatoes and fresh herbs like basil and tarragon, for a chewy, satisfying grain bowl.

Summer Squash and Zucchini Frittata

If you have extra zucchini and squash lying around, a simple frittata with those veggies plus fresh basil and pecorino makes for a cozy breakfast or light dinner.

Lemon Basil Pesto Pasta with Peas and Asparagus

Whip up a fresh basil pesto with lemon juice and olive oil, then toss it with pasta, peas, and asparagus for a burst of flavor that’s easy to make on a busy night.