Lemon Herb Pasta with Spring Vegetables
Looking for a light, fresh, and flavorful meal? This Lemon Herb Pasta with Spring Vegetables is packed with zesty lemon, fragrant herbs, and crisp, seasonal veggies—perfect for welcoming spring with every bite!
If sunshine had a flavor, it would taste like this Lemon Herb Pasta with Spring Vegetables—bright, zesty, and fresh.
This dish is a celebration of all things light and vibrant, loaded with tender asparagus, juicy cherry tomatoes, and sweet peas.
The zesty lemon pairs perfectly with the earthy herbs, making it the ideal meal to kick off a new season.
This pasta is packed with spring veggies—think asparagus, peas, and spinach— bringing a satisfying crunch and freshness that’ll make you feel like you’re dining outdoors in the sunshine. The best part? It’s so easy to throw together.
The creamy, lemony sauce coats the pasta beautifully, and the veggies add a burst of color and texture.
It’s the perfect meal for those busy evenings when you want something light but hearty, flavorful, and fast.
Serve it as a side dish or as a main course, and I promise, you’ll be coming back for seconds!
Why You’ll Love This Recipe
✔ Quick & Easy: Ready in under 30 minutes.
✔ Fresh & Flavorful: A light lemony dressing brings out the best in the veggies.
✔ Customizable: Swap in your favorite seasonal vegetables.
✔ Perfect for Meal Prep: Enjoy it warm or chilled the next day!
Ingredients You’ll Need
● 12 oz pasta (spaghetti or penne work best)
● 1 cup asparagus, trimmed and cut into 1-inch pieces
● 1 cup cherry tomatoes, halved
● 1 cup peas (fresh or frozen)
● 1/4 cup olive oil
● Juice and zest of 1 lemon
● 2 cloves garlic, minced
● 1/4 cup fresh basil, chopped
● 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
● Salt and pepper, to taste
How to Make It
1. Cook the Pasta & Veggies
Boil a large pot of salted water and cook the pasta according to package instructions. In the last 3 minutes of cooking, add the asparagus and peas to the pot. Drain and set aside.
2. Make the Dressing
In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, salt, and pepper. This simple dressing is what makes the dish so refreshing!
3. Toss Everything Together
Add the cooked pasta, asparagus, peas, and cherry tomatoes to the bowl. Toss everything to coat evenly in the dressing.
4. Garnish & Serve
Stir in the fresh basil and Parmesan cheese. Serve warm or at room temperature.
Recipe Tips & Variations
➡ Make it heartier: Add grilled chicken, shrimp, or chickpeas.
➡ Switch up the veggies: Try zucchini, bell peppers, or spinach.
➡ For extra flavor: Sprinkle red pepper flakes or toasted pine nuts on top.
Final Thoughts
This Lemon Herb Pasta with Spring Vegetables is the kind of meal that makes you feel good— light yet satisfying, packed with fresh flavors, and ridiculously easy to make.
Whether you’re serving it for lunch, dinner, or meal prep, it’s a dish that brings a little bit of sunshine to your plate.
Give it a try and let me know how you customize it!
Frequently Asked Questions
➡ Can I use other types of pasta?
Yes, feel free to substitute any pasta shape you prefer, such as penne or farfalle.
➡ Can I make this dish vegan?
Yes, swap the cheese and butter for vegan alternatives to suit your dietary needs.
➡ Can I use frozen vegetables instead of fresh?
Frozen vegetables can be used, though fresh will provide the best texture and flavor.
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