Fresh Spring Pasta Primavera with Feta Recipe

Get ready to fall in love with this Fresh Spring Pasta Primavera with Feta! It’s a vibrant, veggie-packed pasta dish that absolutely screams spring. Light, colorful, and effortlessly tasty, this recipe is all about fresh seasonal vegetables, al dente pasta, and a generous sprinkle of tangy feta cheese. Best of all? It comes together in under 30 minutes, making it your new go-to for weeknights when you want something quick, healthy, and downright delicious.

Why You’ll Love This Recipe

• Bursting with Freshness: Every bite is loaded with crisp-tender spring vegetables and bright herbs—like a garden on a plate.
• Quick and Easy: No complicated steps here. This comes together fast with minimal fuss, perfect after a long day.
• Light but Satisfying: Thanks to a simple olive oil and lemon base and creamy feta, this dish is rich in flavor but still feels light.
• Totally Customizable: Use whatever veggies you’ve got in the fridge—it’s nearly impossible to mess up.

Ingredients You’ll Need

Here’s everything you need to bring this bowl of spring goodness to life:

• Pasta: Go with penne, farfalle, or fusilli—something short that holds sauce and veggies well.
• Asparagus: Trimmed and chopped into bite-sized pieces for that signature spring crunch.
• Zucchini: Adds a mellow sweetness and pairs beautifully with the feta.
• Cherry Tomatoes: Bursting with juice, they balance out the savory notes with a pop of brightness.
• Peas: Fresh or frozen, they bring sweetness and a lovely texture contrast.
• Red Bell Pepper: For a bit of crunch and a subtle sweetness.
• Garlic: A must-have for building flavor—slice it thin to avoid overpowering the delicate veggies.
• Olive Oil: The base for a light, glossy sauce that pulls everything together.
• Lemon Zest and Juice: Brightens the whole dish and enhances the vegetables.
• Fresh Herbs: Think basil, parsley, or mint—use what you like or mix them up.
• Feta Cheese: Crumbled on top just before serving—salty, creamy, and totally perfect.
• Salt and Pepper: To season everything just right.

Variations

Want to mix things up? Here are a few ideas to make it your own:

• Add Protein: Grilled chicken, shrimp, or even chickpeas make great additions for extra heartiness.
• Go Dairy-Free: Swap feta with a vegan alternative or skip it entirely and add toasted pine nuts for richness.
• Creamier Version: Stir in a spoonful of ricotta or a splash of cream at the end for a more indulgent finish.
• Spice It Up: A pinch of chili flakes or diced jalapeño will add some kick if you like heat.
• Different Veggies: Swap in broccoli, snap peas, spinach, or whatever’s in season or in your fridge.

How to Make Fresh Spring Pasta Primavera with Feta

Step 1: Cook the Pasta

Start by boiling your pasta in well-salted water until just al dente. Reserve about a cup of pasta water before draining.

Step 2: Sauté the Veggies

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic first, letting it sizzle for about 30 seconds. Then toss in asparagus, zucchini, and red bell pepper. Cook for 3–5 minutes until slightly tender but still crisp.

Step 3: Add the Rest

Stir in the cherry tomatoes and peas and cook just until the tomatoes start to soften. You want everything vibrant and not mushy.

Step 4: Combine Everything

Add the drained pasta to the skillet. Pour in a splash of reserved pasta water and the lemon juice. Toss well to combine and coat everything in the light sauce.

Step 5: Finish It Off

Add fresh herbs and lemon zest. Give it a final toss. Serve immediately with crumbled feta sprinkled generously on top.

Pro Tips for Making the Recipe

• Don’t Overcook the Veggies: Keep them slightly crisp to preserve texture and freshness.
• Use Pasta Water Wisely: A little goes a long way to help the sauce cling to the pasta.
• Lemon is Key: Don’t skip the zest—it really lifts the whole dish.
• Add Feta Last: Crumbling it on top instead of mixing it in keeps it creamy and bold in every bite.

How to Serve

This pasta is a complete meal on its own, but here are a few serving ideas:

Pair With:

• Crusty Bread: For soaking up every last drop of that lemony olive oil sauce.
• Simple Salad: A fresh green salad with a light vinaigrette is the perfect sidekick.
• White Wine: A crisp Sauvignon Blanc or Pinot Grigio complements the bright flavors perfectly.

Garnishes:

• Extra herbs, a little more lemon zest, or a pinch of chili flakes for those who want a pop of heat.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen a bit overnight.

Freezing

This dish isn’t ideal for freezing—the veggies can get a bit mushy. But if needed, freeze without the feta and add it fresh after reheating.

Reheating

Gently reheat in a skillet with a splash of water or olive oil to loosen everything up. Microwave also works in a pinch—just don’t overheat or the veggies may lose their bite.

FAQs

Can I use gluten-free pasta for this recipe?
Absolutely! Just cook it according to package instructions and be gentle when tossing—it can be a bit more delicate than regular pasta.

What can I use instead of feta cheese?
Goat cheese is a fantastic alternative—it’s creamy and tangy. Parmesan or even ricotta salata can also work well, depending on your flavor preference.

How do I keep the vegetables from getting soggy?
Quick cooking on medium-high heat is key. Keep an eye on them, and remove from heat as soon as they’re tender-crisp.

Is this good for meal prep?
Definitely. Just keep the feta separate until you’re ready to eat so it doesn’t melt into the pasta. Reheat gently and add a fresh squeeze of lemon to brighten it back up.

Final Thoughts

This Fresh Spring Pasta Primavera with Feta is everything a weeknight dinner should be—fast, fresh, and full of feel-good flavor. It’s a celebration of spring on a plate, with just the right balance of simplicity and flair. Whether you’re cooking for yourself, your family, or a group of friends, this one’s sure to impress. Give it a try—you just might make it a weekly staple!

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