Pasta with Spring Veggie Medley

Name: Pasta with Spring Veggie Medley
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 8 oz pasta (penne or fusilli); 1 cup asparagus, chopped; 1 cup cherry tomatoes, halved; 1 cup snap peas, trimmed; 1 bell pepper, diced; 2 cloves garlic, minced; 3 tablespoons olive oil; Salt and pepper to taste; Fresh basil leaves for garnish

Highlighted under: Seasonal Recipe Collection

I absolutely love making Pasta with Spring Veggie Medley during those vibrant spring days when fresh produce is in abundance. The combination of tender pasta and a colorful assortment of vegetables creates a dish that is not only delicious but also visually appealing. Cooking with seasonal ingredients is a joy, and this recipe highlights the bright flavors of asparagus, peas, and bell peppers, all tossed in a light garlic and olive oil dressing. It’s quick to prepare, making it perfect for weekday dinners or leisurely weekend lunches.

Created by

Emma Johnson

Last updated on 2026-02-12T18:50:19.057Z

While experimenting with pasta dishes, I stumbled upon this Pasta with Spring Veggie Medley that bursts with flavor. I was inspired to keep it light yet hearty, using vibrant vegetables that are at their peak during the spring. I found that briefly sautéing the veggies helps them retain their crunch while still absorbing the garlic's flavor, which transforms the dish into a fresh, exciting meal.

The beauty of this dish lies in its adaptability. If I don't have a certain veggie on hand, I simply substitute whatever is available, allowing me to enjoy a different take each time I make it. It keeps the meal interesting and ensures I’m using fresh produce!

Why You'll Love This Recipe
Bright colors and fresh flavors that celebrate spring
Quick preparation makes it perfect for busy nights
Versatile recipe that allows substitutions for seasonal veggies

Choosing the Right Pasta

The choice of pasta can dramatically affect the texture and overall experience of your dish. For this Spring Veggie Medley, I recommend using short pasta shapes like penne or fusilli. These shapes have grooves and ridges that help hold onto the light garlic and olive oil dressing, ensuring every bite is flavorful. Cook the pasta just until al dente, about 1-2 minutes less than the package suggests, as it will continue to cook slightly when tossed with the sautéed vegetables.

If you're looking to make this dish gluten-free, consider using gluten-free pasta options made from rice or chickpeas. Just keep in mind that some gluten-free varieties may require different cooking times, so always check for doneness as you boil. Drain and rinse them quickly under cold water to stop the cooking process if using gluten-free pasta, which can often become mushy if overcooked.

Maximizing Vegetable Flavor

When sautéing the vegetables, pay attention to the order in which you add them—this is key! Start with garlic, which releases its oils first. Once fragrant, add the asparagus and bell pepper, as they take slightly longer to soften. The snap peas should be added last to maintain their crunch, cooking for just 2-3 minutes. This not only preserves their bright green color but also enhances their sweet flavor, creating a delightful contrast to the other vegetables.

Don’t hesitate to play with seasonal vegetables! For instance, zucchini or broccoli can be wonderful additions in late spring or summer. If you’re using hardier vegetables, cook them for a bit longer to ensure they are tender, but always balance with quick-cooking ones to keep the dish vibrant. Remember to taste while cooking; that’s the best way to get the perfect balance of flavors.

Ingredients

8 oz pasta (penne or fusilli)
1 cup asparagus, chopped
1 cup cherry tomatoes, halved
1 cup snap peas, trimmed
1 bell pepper, diced
2 cloves garlic, minced
3 tablespoons olive oil
Salt and pepper to taste
Fresh basil leaves for garnish

Instructions

Cook the pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Sauté the vegetables

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Then, add asparagus, bell pepper, and snap peas and cook for 5-7 minutes until they start to soften.

Combine and season

Add the cooked pasta to the skillet with the sautéed veggies. Toss in the halved cherry tomatoes, season with salt and pepper, and mix well to combine. Cook for an additional 2-3 minutes, allowing the flavors to meld.

Garnish and serve

Remove from heat, garnish with fresh basil leaves, and serve warm. Enjoy your colorful and flavorful pasta dish!

Pro Tips

Feel free to customize this recipe with any seasonal vegetables you have on hand. Adding a sprinkle of Parmesan cheese before serving elevates the flavors even more.

Make-Ahead Tips

This Pasta with Spring Veggie Medley can be a great make-ahead option. You can cook the pasta and prepare the vegetables a day in advance. Store them separately in airtight containers in the refrigerator. When you're ready to serve, simply combine them in a skillet with a splash of olive oil over medium heat, allowing everything to warm through. This keeps the pasta from becoming mushy as it reheats.

If you want to prep even further ahead, consider pre-chopping your vegetables into the ideal sizes. Asparagus should be cut on the bias for visual appeal, while bell peppers and snap peas can be chopped and stored together. This prepped mix can be added directly to the skillet when you’re ready to cook, cutting down your overall prep time significantly.

Storage and Reheating

Leftover Pasta with Spring Veggie Medley can be stored in the refrigerator for up to three days. Make sure to store it in a sealed container to maintain its freshness. When reheating, be cautious not to dry it out—adding a splash of water or broth to the pan while heating can help steam it back to life. Heat over low-medium heat to prevent burning and keep the veggies vibrant.

For longer storage, consider freezing the dish. While the pasta can be frozen, the texture may change upon thawing. If you plan to freeze it, I recommend preparing the vegetables separately and assembling after thawing. This way, you can retain as much texture and flavor as possible, making it taste freshly made!

Questions About Recipes

→ Can I use gluten-free pasta?

Absolutely! Gluten-free pasta works great in this recipe; just be sure to adjust the cooking time as needed.

→ How can I make this dish vegan?

To make it vegan, simply omit any cheese or dairy-based toppings. The dish remains flavorful with the fresh vegetables and olive oil.

→ What other vegetables would work well?

You can use zucchini, carrots, or even spinach. The key is to select veggies that are fresh and in season for the best flavor.

→ Can I make this dish ahead of time?

Yes! You can prepare the pasta and sauté the vegetables a few hours in advance. Just reheat gently and combine before serving.