Hiđź‘‹ I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I still remember the first time I made this Spring Vegetable Pasta Primavera with Basil Pesto. The sun was streaming through my kitchen window, and the scent of fresh basil and spring vegetables filled the air. I had just picked up tender asparagus, vibrant bell peppers, and sweet peas from the local farmer’s market. There’s something magical about cooking with fresh spring produce it feels like the season itself comes alive on your plate. Every time I make this pasta primavera, I’m reminded of how simple ingredients, combined with love, can bring a family together at the table.
This Spring Vegetable Pasta Primavera with Basil Pesto is perfect for welcoming the warmer months. It’s colorful, fresh, and full of flavor. I use pasta that’s perfectly al dente, toss it with lightly sautéed vegetables, and finish it with my homemade basil pesto. The result is a dish that’s not only comforting but also vibrant and healthy. I make this dish at least once a week in spring because it’s quick, satisfying, and makes everyone at home smile.
Why I Love Making This Recipe
I love making this Spring Vegetable Pasta Primavera with Basil Pesto because it’s both nourishing and joyous. Cooking it reminds me that healthy food doesn’t have to be complicated. It’s all about bright vegetables, fresh herbs, and that little bit of love you pour into the cooking process. I also love how flexible this recipe is. You can swap vegetables depending on what’s in season or what your family enjoys. And the basil pesto? Oh, it’s a game-changer. Homemade or store-bought, it transforms the pasta into a dish that feels luxurious yet homey.
Whenever I serve this, I see my family’s eyes light up. My kids love the colorful vegetables, and my partner can’t stop talking about the fragrant pesto. This dish always sparks conversation and connection, which is exactly why I believe cooking is about more than just food it’s about sharing stories and making memories.
Ingredients & Little Kitchen Secrets
Here’s what I use for my Spring Vegetable Pasta Primavera with Basil Pesto. I like to keep it simple but flavorful.
- 300g (10 oz) spaghetti or fettuccine
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 1 cup asparagus, cut into 2-inch pieces
- 1 cup sugar snap peas, trimmed
- 1 medium red bell pepper, thinly sliced
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt & freshly ground black pepper, to taste
- 1/2 cup freshly grated Parmesan cheese
For the Basil Pesto:
- 2 cups fresh basil leaves, packed
- 1/3 cup pine nuts
- 1/2 cup extra-virgin olive oil
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- Salt & pepper, to taste
Little kitchen secrets:
- Toast the pine nuts lightly in a dry skillet before making pesto it intensifies the flavor.
- Cook pasta slightly under al dente it will finish cooking when you toss it with the vegetables.
- Add pasta water to the pesto for a silky, cohesive sauce. A few tablespoons go a long way.
How I Make It, Step by Step
- Prepare the pesto: In a food processor, combine basil, pine nuts, Parmesan, and garlic. Pulse until finely chopped. Slowly drizzle in olive oil until smooth. Season with salt and pepper. Set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook 1–2 minutes less than package instructions for al dente. Reserve 1/2 cup pasta water, then drain.
- Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add carrots and bell peppers, cooking for 2–3 minutes. Add zucchini, yellow squash, asparagus, and sugar snap peas, cooking another 3–4 minutes. Vegetables should be tender-crisp.
- Combine pasta and vegetables: Add pasta to the skillet, toss with vegetables. Add 3–4 tablespoons of pesto and a splash of reserved pasta water to coat evenly.
- Finish with Parmesan: Sprinkle with Parmesan cheese and give a gentle toss. Taste and adjust salt and pepper.
- Serve immediately: For a little extra love, garnish with fresh basil leaves or a drizzle of olive oil.
How I Serve It at Home
I love serving this Spring Vegetable Pasta Primavera with Basil Pesto in large bowls straight from the stove. It’s perfect for family dinners because everyone can help themselves. I often pair it with a crisp green salad and crusty bread. For weekend lunches, I like plating it on a pretty serving dish with a scattering of Parmesan and freshly cracked black pepper. The colors always make the meal feel like a celebration, even on ordinary days.
Storage, Reheating & Make-Ahead Tips
- Make-ahead: You can prep vegetables and pesto a day in advance. Toss everything together right before serving.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Gently reheat on the stovetop with a splash of water to loosen the sauce. Avoid microwaving directly; it can overcook vegetables.
- Freezing: I don’t recommend freezing this pasta; fresh vegetables and pesto lose their vibrancy.
100-Word Short Version
Bright, fresh, and full of flavor, my Spring Vegetable Pasta Primavera with Basil Pesto is the ultimate cozy spring meal. Tender asparagus, bell peppers, zucchini, yellow squash, carrots, and sugar snap peas mingle with al dente pasta and a fragrant homemade basil pesto. Quick to make, colorful, and nourishing, it’s perfect for family dinners or a light lunch. A sprinkle of Parmesan brings it all together. This dish is a celebration of spring produce and simple flavors, showing that easy, wholesome food can be beautiful, comforting, and full of love.
Recipe Card Section
⏱️ Time
- Prep: 15 minutes
- Cook: 12 minutes
- Total: 27 minutes
đź›’ Ingredients
- 300g spaghetti or fettuccine
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 1 cup asparagus, cut into 2-inch pieces
- 1 cup sugar snap peas, trimmed
- 1 medium red bell pepper, thinly sliced
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt & pepper, to taste
- 1/2 cup Parmesan cheese
Basil Pesto: - 2 cups fresh basil leaves
- 1/3 cup pine nuts
- 1/2 cup olive oil
- 1/2 cup Parmesan cheese
- 2 cloves garlic
- Salt & pepper
👩‍🍳 Instructions
- Make pesto in a food processor, set aside.
- Cook pasta al dente, reserve 1/2 cup water.
- Sauté garlic, then vegetables until tender-crisp.
- Toss pasta with vegetables, pesto, and reserved water.
- Sprinkle Parmesan and toss gently.
- Serve immediately, garnish with basil.
đź“ť Notes
- Toast pine nuts for extra flavor.
- Use pasta water to create a silky sauce.
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently on the stovetop.
🍽️ Nutrition (per serving, approx.)
Calories: 420 kcal 🌿 Fat: 20g 🥬 Carbs: 50g 🍅 Protein: 12g 🧀 Fiber: 6g 🌱 Sugar: 6g
Spring Vegetable Pasta Primavera with Basil Pesto
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 mins
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Sauté & Toss
- Cuisine: Italian
- Diet: Vegetarian
Description
Bright, fresh, and cozy, my Spring Vegetable Pasta Primavera with Basil Pesto celebrates the best of spring produce. Tender vegetables and al dente pasta are tossed with fragrant homemade basil pesto and a sprinkle of Parmesan for a family-friendly, colorful, and nourishing meal. Perfect for lunch or dinner, this recipe is simple, quick, and full of love, making it a staple in my kitchen every spring.
Ingredients
- 300g spaghetti or fettuccine
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 1 cup asparagus, cut into 2-inch pieces
- 1 cup sugar snap peas, trimmed
- 1 medium red bell pepper, thinly sliced
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt & pepper, to taste
- 1/2 cup Parmesan cheese
- Basil Pesto: 2 cups fresh basil leaves, 1/3 cup pine nuts, 1/2 cup olive oil, 1/2 cup Parmesan cheese, 2 cloves garlic, salt & pepper
Instructions
- Make pesto in a food processor and set aside.
- Cook pasta al dente, reserving 1/2 cup pasta water.
- Sauté garlic, then vegetables until tender-crisp.
- Toss pasta with vegetables, pesto, and reserved pasta water.
- Sprinkle Parmesan and toss gently.
- Serve immediately and garnish with fresh basil leaves.
Notes
Toast pine nuts for extra flavor. Use reserved pasta water to create a silky sauce. Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop to maintain tender vegetables.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg
Conclusion
Making this Spring Vegetable Pasta Primavera with Basil Pesto always reminds me why I fell in love with cooking. It’s a dish that’s colorful, comforting, and full of life much like the spring season itself. Cooking it with love brings my family together, sparks conversation, and creates memories that linger far longer than the meal. I hope when you make it, your kitchen is filled with laughter, delicious aromas, and the joy of sharing a simple, wholesome meal with the people you love.