9 Spring-Inspired Pasta Recipes for Any Occasion 

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Pasta Primavera

Pasta primavera is light yet satisfying, perfect for a spring lunch or weeknight dinner. It’s endlessly customizable and the perfect way to showcase whatever fresh produce you have on hand. It’s a cheerful meal that comes together in under 30 minutes and feels like a breath of fresh air on your plate!

Ingredients (for 4 servings):

• 12 oz penne or farfalle pasta
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1 medium zucchini, halved lengthwise and sliced
• 1 medium carrot, peeled and thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cup snap peas or green beans, trimmed
• ½ cup grated Parmesan cheese
• ¼ cup chopped fresh parsley or basil
• Salt and pepper, to taste
• Juice of ½ lemon

Instructions:

1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.
2. In a large skillet over medium heat, melt butter with olive oil. Add garlic and cook for 1 min. until fragrant. Add carrots and zucchini, and sauté for 3–4 min. until just starting to soften. Add snap peas and cherry tomatoes; cook for another 2–3 min.
3. Add the cooked pasta to the skillet with the veggies. Toss to combine, adding reserved pasta water a little at a time to create a silky sauce. Stir in Parmesan, lemon juice, and herbs. Season with salt and pepper to taste.
4. Plate warm with extra Parmesan and herbs on top, if desired.