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Spring Veggie Pasta

Posted by Chandan Singh on 13-04-2026

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Pasta Primavera is a vibrant, spring-inspired dish that celebrates the freshness of seasonal vegetables combined with tender fettuccine and a light, aromatic basil-garlic sauce. With ingredients like zucchini, asparagus, peas, snap peas, leeks, and fresh herbs, this recipe is designed to highlight natural flavors, color, and nutrition in every bite.

Known for its balance of simplicity and freshness, pasta primavera has become a classic example of how wholesome ingredients can come together to create a satisfying yet nourishing meal.

Ingredients

For this dish, you'll need the following:

• 1 bunch fresh basil

• 3 cups chicken broth, divided

• ½ cup olive oil

• 2 cloves garlic

• 1 pound fettuccine

• 2 tablespoons olive oil

• 1 large leek, white and light green parts only, chopped

• 1 bunch green onions, chopped

• 2 jalapeño chile peppers, seeded and diced

• 2 pinches salt

• 2 zucchini, diced

• 1 cup chopped sugar snap peas

• ½ cup shelled English peas

• 1 bunch asparagus, stalks diced, tips left whole

• ½ cup grated Parmesan cheese, or as needed

Prep Time

Total time: 45 minutes

- Prep: 20 minutes

- Cook: 20 minutes

- Additional time: 5 minutes

Directions

1. Blanch the Basil:

Begin by filling a large bowl with ice and cold water; place this next to your stovetop. Bring a large pan of salted water to a boil. Hold the basil by the stems and dip the leaves into the boiling water for about 2 seconds, until bright green. Immediately transfer the basil to the ice water to stop the cooking process. Drain and discard the stems.

2. Make the Basil-Garlic Purée:

In a blender, combine the basil leaves, 1 cup of chicken broth, ½ cup olive oil, and garlic. Blend until smooth, creating a fresh basil-garlic purée.

3. Cook the Fettuccine:

Bring the same pan of water back to a boil. Add the fettuccine and cook until tender but firm, about 8 minutes. Drain and transfer the pasta to a large bowl.

4. Prepare the Veggie Mixture:

In a large saucepan or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the leek and green onions, stirring until softened, about 5 minutes. Add the jalapeño and salt, cooking until the jalapeño softens, about 5 more minutes. Increase the heat to medium-high and stir in the remaining 2 cups of chicken broth, zucchini, sugar snap peas, and English peas. Bring everything to a simmer and cook for 5 minutes. Add the asparagus and cook until tender, about 3 minutes.

5. Combine and Toss:

Add ¼ cup of the basil-garlic purée to the vegetables and stir until heated through, about 1 minute. Remove from heat and pour the vegetable mixture over the cooked fettuccine. Toss everything together, then add the remaining basil-garlic purée and Parmesan cheese. Toss again until fully combined.

6. Let it Sit:

Cover the bowl tightly with aluminum foil and let it sit for 5 minutes, allowing the pasta and vegetables to soak in all the delicious flavors.

This Pasta Primavera is a perfect expression of fresh, seasonal cooking, bringing together crisp vegetables, fragrant basil, and rich Parmesan for a dish that feels both light and deeply satisfying. Its combination of textures and bright flavors makes it ideal for springtime meals, family dinners, or special gatherings where freshness is the focus. Ultimately, this recipe shows how simple ingredients, when prepared thoughtfully, can transform into a colorful and nourishing dish that is as comforting as it is wholesome.