Spring Pasta

Delighting in the vibrant colors and fresh flavors of spring is as easy as whipping up a plate of Spring Pasta. This delightful dish takes about 30 minutes to prepare, combining tender pasta with roasted vegetables, a creamy sauce, and a hint of zest. It’s an ideal recipe that celebrates seasonal produce and makes for a filling and nutritious meal.

This recipe is perfect for busy weeknights or weekend gatherings when you want to impress family and friends with minimal effort. Feel free to prep the vegetables a day in advance for an even quicker cooking experience!

Why You’ll Love This Recipe

• Bursting with fresh flavors from roasted asparagus, zucchini, and squash.
• Creamy texture from the rich heavy cream and Parmesan cheese.
• Quick to prepare without sacrificing taste or presentation.
• Versatile dish perfect for both lunch and dinner.

What You’ll Need

Here’s everything you’ll need to create this delightful dish:

For the Pasta

• 12 oz. pasta, fettuccine, spaghetti, or penne

For the Vegetables

• 1 lb asparagus, trimmed
• 1 medium zucchini, halved and sliced
• 1 medium yellow squash, halved and sliced
• 1 onion, chopped
• 3-6 garlic cloves, minced

For the Sauce

• 3 Tablespoons olive oil, divided
• 1/2 cup heavy cream
• 1/3 – 1/2 cup Parmesan cheese, finely grated
• 1/2-1 cup frozen peas
• 1-3 Tablespoons freshly squeezed lemon juice, optional
• 1-2 Tablespoons fresh parsley, minced
• Salt and ground black pepper to taste

Use any type of pasta you prefer!

Substitutions & Swaps

• Zucchini can be swapped for summer squash.
• Heavy cream can be replaced with half-and-half.
• Frozen peas can be omitted for a lighter dish.
• Parmesan cheese can be substituted with Pecorino Romano.

How to Make It

Get ready to create a delightful Spring Pasta!

1. Preheat

Preheat the oven to 425 degrees Fahrenheit and place a large rimmed baking sheet inside to heat.

2. Boil Pasta

Bring a large pot of salted water to a boil. Cook the pasta to your desired tenderness, saving about 1 cup of pasta water before draining.

3. Prepare Asparagus

Slice off the tough ends of the asparagus. Toss with 1 tablespoon of olive oil, some minced garlic, and season with salt and pepper.

4. Mix Zucchini and Squash

Combine the zucchini and yellow squash with another tablespoon of olive oil, seasoning with salt, pepper, and additional minced garlic.

5. Roast Vegetables

Spread the asparagus, zucchini, and yellow squash on the preheated baking sheet. Roast in the oven for about 10 minutes, until tender.

6. Sauté Onions

Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and remaining garlic; season with salt and pepper. Cook for about 5 minutes until tender and lightly golden.

7. Make Sauce

Pour in the heavy cream and bring to a boil. Reduce the heat to a simmer, cooking for about 2 minutes until the sauce thickens.

8. Combine

Stir in the Parmesan cheese, whisking to combine. Keep warm.

9. Toss Everything Together

When the vegetables are roasted and the pasta is ready, gently toss the pasta with the roasted vegetables, frozen peas, cream sauce, and parsley.

10. Adjust Flavor

If desired, add some freshly squeezed lemon juice for extra brightness. Use reserved pasta water to loosen the sauce to your liking.

11. Serve

Garnish each serving with extra parsley and Parmesan cheese.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, pasta will become mushy when thawed.
Reheat: Warm in a skillet over medium heat for about 5-7 minutes.

Tips for Best Results

• Roast the vegetables until slightly charred for an extra depth of flavor.
• Adjust garlic according to your taste preference for a milder or stronger flavor.
• Stir in lemon juice right before serving for maximum freshness.

Serving Suggestions

• Pair with a side of crusty garlic bread.
• Serve alongside a light green salad for balance.
• Perfect for a picnic or spring gathering with friends.