Springtime Pasta Primavera

There’s no better way to celebrate the freshness of spring than with a vibrant bowl of pasta primavera. Bursting with colorful vegetables like asparagus, peas, zucchini, and cherry tomatoes, this dish is light, flavorful, and incredibly easy to make. It’s the perfect weeknight meal that feels both comforting and refreshing—especially when you want something wholesome but satisfying.

Boosting Your Health with Garlic and Veggies

One of the key ingredients in this recipe is garlic, which doesn’t just add depth and aroma—it offers real nutritional benefits, too. Garlic contains compounds like allicin that have been studied for their antioxidant properties. It’s also known to support immune function and promote heart health, making it a flavorful way to boost both the taste and wellness factor of your meal.

Packing your plate with a variety of vegetables, as pasta primavera does naturally, is one of the easiest ways to increase your fiber, vitamin, and mineral intake. Eating a rainbow of veggies supports everything from digestive health to clearer skin and improved energy. This dish proves that healthy eating doesn’t have to be boring or restrictive—it can be colorful, comforting, and bursting with seasonal goodness.

Step-by-Step to the Best Pasta Primavera Recipe

Start by cooking your pasta. Bring a large pot of water to a boil, add pasta and turn the heat to medium. Allow the pasta to simmer until cooked through. 

While the pasta is cooking, start prepping your veggies.  I cut everything into thin slices and really liked how the thin vegetables absorbed the flavor, but feel free to cut in whatever shape you like best. First, I sliced green onions and garlic, which will be the first thing to add to the pan. 

Then, thinly slice the asparagus and summer squash, make carrot ribbons with a vegetable peeler, slice the cherry tomatoes in half, and roughly chop the rainbow chard. 

Once all the veggies are ready, add olive oil to a large pan, turn the heat to medium and allow the olive oil to heat up. Add the green onions and garlic, and allow them to cook for a few minutes. Once they are nice and fragrant, add the asparagus, summer squash, and carrot ribbons and allow them to cook until just tender. 

Next, add the cherry tomatoes and the rainbow chard to the pan and allow this to cook until the chard is wilted and reduced in size. 

Stir in the strained pasta, add lemon juice, zest, salt and pepper to taste. Stir everything to combine!

Recipe: Springtime Pasta Primavera

Ingredients:

• 16 oz pasta
• 2 Tbsp olive oil
• 3 Cloves garlic
• 3 Green onions
• 1 Yellow summer squash
• 5-6 Stalks asparagus
• 1 Large carrot
• 1 Cup cherry tomatoes
• 1 Cup roughly chopped rainbow chard
• ½ Tsp lemon zest
• 2 Tbsp lemon juice
• Salt and pepper to taste 

Instructions: 

Cook pasta in boiling water until tender, then drain. While it cooks, prep your veggies: slice green onions, garlic, asparagus, summer squash, and cherry tomatoes; peel carrots into ribbons and roughly chop rainbow chard.

Heat olive oil in a large pan over medium heat, then sauté green onions and garlic until fragrant. Add asparagus, squash, and carrots, cooking until just tender. Stir in tomatoes and chard, cooking until wilted. Add the pasta, then finish with lemon juice, zest, salt, and pepper. Mix well and serve.

*This article is intended for informational purposes. The statements above have not been evaluated by the Food and Drug Administration (FDA). This product is not intended to diagnose, treat, cure or prevent any disease.