Name: One-Pot Spring Pasta Primavera Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 cloves garlic, smashed; 1/2 teaspoon kosher salt; 4 tablespoons unsalted butter, at room temperature; 1 tablespoon finely grated lemon zest (from 1 lemon); 2 teaspoons kosher salt; 2 tablespoons unsalted butter, at room temperature; 1 medium shallot, minced; 12 ounces dried short pasta, such as penne rigate, fusilli, or orecchiette; 4 cups hot water; 3/4 cup grated Parmesan cheese, plus more for serving; 2 tablespoons thinly sliced fresh basil leaves, divided; Pinch red pepper flakes; 6 asparagus spears, trimmed and cut into 1-inch pieces on the diagonal; 1 small zucchini, diced; 1 cup julienned carrots (about 3 ounces); 3/4 cup diced orange or yellow bell pepper; 1 1/4 cups Broccolini (about 3 ounces), trimmed and cut into 1-inch pieces; 1/2 cup sugar snap peas, strings removed and halved on the diagonal (about 2 ounces); 1/2 cup fresh or frozen peas; 10 cherry tomatoes, halved

If you’re craving a fresh, vibrant meal that comes together with almost no fuss, you’re going to adore this One-Pot Spring Pasta Primavera Recipe. I absolutely love how it captures the bright flavors of spring veggies with a luscious, garlicky lemon-butter sauce—and the best part? It all cooks in one pot, which means less cleanup and more time to savor. Whether you’re weeknight cooking or entertaining friends, this recipe has become my go-to for a light yet satisfying pasta dish that everyone raves about.

💚

Why You’ll Love This Recipe

Effortless Cleanup: Cooking everything in one pot means no piles of dishes to tackle after dinner.
Bursting with Fresh Flavors: The mix of tender spring veggies and lemony butter gives each bite seriously vibrant notes.
Flexible and Customizable: You can swap veggies or pasta shapes easily to suit what you have on hand.
Quick & Satisfying: Ready in under 30 minutes, it’s perfect when you want something healthy but fast.

A white pot filled with penne pasta mixed with vibrant green vegetables, sliced red cherry tomatoes, and some yellow pieces. On top, there is a thick layer of light-colored parmesan cheese covering almost half of the pasta. A woman's hand is holding a small glass bowl filled with shredded pale yellow cheese and scraping it with a yellow spatula over the pot. The pot is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - One-Pot Spring Pasta Primavera, spring vegetable pasta, easy pasta primavera, healthy pasta dish, quick weeknight dinner

Ingredients You’ll Need

This recipe is all about simple, fresh ingredients that come together beautifully. I recommend using the freshest veggies you can find for the best flavor, and choosing a good-quality Parmesan cheese makes a noticeable difference in richness.

Flat lay of smashed garlic cloves, a few pinches of kosher salt scattered neatly, a small mound of unsalted butter softened and creamy, a small white bowl with finely grated lemon zest, uncooked penne rigate pasta arranged in a small pile, a simple white bowl filled with hot water, a small heap of grated Parmesan cheese, thinly sliced fresh basil leaves arranged in a small white bowl, a pinch of red pepper flakes in a tiny white bowl, a whole medium shallot peeled and whole, asparagus spears cut into 1-inch diagonal pieces, a small diced zucchini, julienned carrots in a small neat pile, diced orange bell pepper pieces, broccolini trimmed and cut into 1-inch segments, sugar snap peas halved on the diagonal, fresh green peas, halved cherry tomatoes neatly arranged placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - One-Pot Spring Pasta Primavera, spring vegetable pasta, easy pasta primavera, healthy pasta dish, quick weeknight dinner

Garlic: Minced and mashed to bring a fragrant base to the lemon-butter sauce.
Kosher salt: Divided to season both the pasta water and the garlic paste perfectly.
Unsalted butter: At room temperature to help melt smoothly into the sauce.
Lemon zest: Freshly grated for that bright, uplifting zing.
Dried short pasta: Like penne, fusilli, or orecchiette—these shapes hold the sauce well.
Hot water: To cook the pasta right in the pot alongside the veggies.
Parmesan cheese: Grated for melting into the sauce and for serving.
Fresh basil leaves: Thinly sliced to add a fragrant herbal finish.
Red pepper flakes: Just a pinch adds a subtle kick that balances the butter.
Shallot: Minced and sautéed for a sweet, caramelized depth.
Asparagus: Cut on the diagonal so it cooks quickly and evenly.
Zucchini: Diced—adds tender bites and a mild flavor.
Carrots: Julienned to keep the veggies crisp and colorful.
Bell pepper: Orange or yellow for a pop of sweetness and vibrant color.
Broccolini: Trimmed and cut—offers a slightly bitter contrast that brightens the dish.
Sugar snap peas: Strings removed and halved, for a fresh crunch.
Fresh or frozen peas: Adds bursts of sweetness and a lovely green pop.
Cherry tomatoes: Halved and stirred in last so they stay tender but juicy.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how this One-Pot Spring Pasta Primavera Recipe is such a flexible canvas—you can easily tailor it to your taste or what’s in season. I often switch up the veggies based on what’s freshest, and sometimes sneak in extras like mushrooms or peas for more texture.

Vegetable swaps: I once swapped broccolini for tender green beans and my family barely noticed—they just loved how fresh and crisp everything tasted.
Adding protein: For a heartier meal, try stirring in grilled chicken or cooked shrimp after cooking; it pairs beautifully with the lemon-butter sauce.
Dairy-free version: Use olive oil instead of butter and nutritional yeast instead of Parmesan—still tasty and creamy.
Spice it up: If you like heat, add more red pepper flakes or a dash of cayenne to kick things up a notch.

How to Make One-Pot Spring Pasta Primavera Recipe

Step 1: Whip Up the Garlic-Lemon Butter

Start by mincing and then mashing the garlic with half a teaspoon of kosher salt until it forms a fragrant paste—that little trick amps up the garlic flavor. Then, mix in 4 tablespoons of softened butter and the freshly grated lemon zest until smooth. This vibrant garlic-lemon butter is what makes the sauce shine, so set it aside and get ready for magic.

Step 2: Sauté Shallots to Sweet Perfection

Heat the remaining 2 tablespoons of butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Toss in the minced shallot and sauté until it’s soft and just starting to brown, about 2 to 3 minutes. This step unlocks the sweet, rich flavors that will carry through the entire dish.

Step 3: Cook Pasta Right in the Pot

Add your dried pasta, 4 cups of hot water, and the rest of the kosher salt. Cover and bring it to a rolling boil over high heat. Once boiling, lower the heat slightly, uncover, and cook until the pasta is just al dente—around 8 minutes. Don’t forget to stir occasionally to prevent the noodles from sticking; trust me, stirring is key to perfect texture without burning.

Step 4: Toss in the Veggies and Cook ’Til Crisp-Tender

Now, add all your prepped vegetables—spring asparagus, zucchini, carrots, bell pepper, broccolini, sugar snap peas, and peas. Stir everything together and cook uncovered for about 2 minutes. The veggies should be crisp-tender, and the pasta water will reduce into a thick, starchy sauce that clings perfectly to the noodles and veggies.

Step 5: Finish Strong with Tomatoes, Cheese, and Butter

Finally, fold in the halved cherry tomatoes, grated Parmesan, and your garlic-lemon butter. Stir until the butter and cheese melt into a silky, buttery sauce. The dish should have that glossy, comforting texture, with just enough sauce to coat every forkful. Serve it hot with a sprinkle of red pepper flakes, fresh basil, and extra Parmesan if you like.

👨‍🍳

Pro Tips for Making One-Pot Spring Pasta Primavera Recipe

Garlic Paste Magic: Mashing garlic with salt releases more flavor than just mincing, boosting the sauce’s aroma.
Stir, Don’t Forget: Stirring the pasta regularly prevents sticking and ensures even cooking in one pot.
Prep Veggies Uniformly: Cutting veggies to similar sizes helps them cook evenly within that short simmer time.
Don’t Overload the Pot: If your pot is on the smaller side, consider halving the recipe to avoid sogginess from too much steam.

How to Serve One-Pot Spring Pasta Primavera Recipe

A white plate filled with a colorful pasta salad sits on a white marbled surface with a red cloth underneath. The salad has a mix of pale yellow penne pasta as the base layer, scattered with bright orange thin carrot strips, green peas, chopped dark green leafy herbs, and sections of broccoli with a rich green color. There are also halved cherry tomatoes with a glossy red color, small yellow bell pepper chunks, and light green cucumber pieces mixed evenly throughout. The vegetables and pasta have a fresh, slightly glossy look as if tossed lightly in dressing. A woman's hand and wooden cooking utensils are visible at the top right corner of the image. Photo taken with an iphone --ar 2:3 --v 7 - One-Pot Spring Pasta Primavera, spring vegetable pasta, easy pasta primavera, healthy pasta dish, quick weeknight dinner

Garnishes

I usually top this pasta with freshly sliced basil leaves for a pop of color and herbal brightness. A sprinkle of extra Parmesan cheese adds that lovely savory finish, and I love a pinch of red pepper flakes for a slight heat—that little contrast really makes the flavors sing!

Side Dishes

Because this dish is so veggie-forward and filling, I like pairing it with a simple green salad dressed with lemon vinaigrette or a crusty baguette to soak up any extra sauce. For gatherings, a light white wine like Pinot Grigio complements the lemon and butter notes beautifully.

Creative Ways to Present

For special occasions, I like serving this primavera in individual shallow bowls garnished with edible flowers and microgreens—makes it feel fancy without extra work! Also, layering the pasta on a bed of lightly sautéed spinach or arugula adds a gourmet touch and a lovely color contrast.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually stay fresh for up to 3 days. Because of the butter sauce, just give the pasta a quick stir before reheating to redistribute the sauce and keep it from drying out.

Freezing

Freezing this pasta isn’t my first choice because the fresh veggies can get a bit mushy. But if you do want to freeze it, wait until it’s completely cooled, then pack in a freezer-safe container and thaw overnight in the fridge before reheating gently.

Reheating

I reheat leftovers gently in a skillet over medium-low heat, adding a splash of water or broth if the sauce feels too thick. This keeps the pasta from sticking and helps revive the creamy texture without drying it out.

FAQs

Can I use other types of pasta in this One-Pot Spring Pasta Primavera Recipe?

Absolutely! This recipe works best with short pasta shapes like penne, fusilli, or orecchiette because they hold the sauce well. Just keep an eye on cooking times as they vary slightly by pasta type.
What if I don’t have a shallot—can I substitute it?

You can substitute a small onion or even a mild white onion if you don’t have shallots. Just cook it a little longer to soften and sweeten since onions tend to be stronger in flavor.
How can I make this dish vegan?

Swap the butter for olive oil or a plant-based butter substitute, and replace Parmesan cheese with nutritional yeast for a cheesy flavor. Make sure you use pasta without eggs if you want it fully vegan.
Can I prep the vegetables ahead of time?

Definitely! You can chop all your veggies up to a day in advance and store them covered in the fridge. This really speeds up the cooking process when you’re ready to make the dish.

Final Thoughts

This One-Pot Spring Pasta Primavera Recipe has become a staple in my kitchen, especially as the weather warms and fresh produce hits the market. I used to struggle with overly watery primavera sauces until I nailed this method that turns pasta water into a silky, buttery coating filled with veggie goodness. Give it a try—you’ll find it’s not just easy, but downright addictive. I promise, once you taste those tender-crisp veggies mingling with the garlicky lemon butter and Parmesan, you’ll be making it again and again. So grab your pot, chop some spring veggies, and let’s get cooking!