Recipe

Bright and Herbal Garden Pasta

A lemony, green-flecked pasta with a quick herb sauce, crisp-tender veggies, and just enough cheese to make it cozy.

By Matt Campbell

•

4.8

A bowl of lemony herb pasta with zucchini, peas, fresh basil and parsley, and grated Parmesan on a wooden table in natural window light

This is my go-to when I want dinner to taste like I have my life together, even if I absolutely do not. It is bright, herbal, and kind of addictive in that “fork-keeps-going-back-to-the-bowl” kind of way. The sauce is basically a fast blender pesto that leans lemony and green, then we loosen it with a little pasta water so it turns silky instead of heavy.

I call it “Grow A Garden” pasta (aka this Bright and Herbal Garden Pasta) because it is the perfect use-what-you-have recipe. Zucchini, peas, spinach, asparagus, green beans, tender herbs from a windowsill pot, it all works. The goal is a plate that feels fresh and alive, with cozy carbs anchoring the whole thing.

Fresh herbs, lemon, garlic, and a wedge of Parmesan arranged on a kitchen counter next to a cutting board

Why It Works

Big flavor, low drama: a quick herb sauce that tastes like it took way longer than it did.
Bright, not bitter: lemon zest and juice wake everything up, while a pinch of sugar or honey rounds the edges if needed.
Perfect texture: crisp-tender vegetables, al dente pasta, and a glossy sauce made with reserved pasta water.
Flexible: swap herbs, add protein, or make it dairy-free without losing the point of the dish.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for 2 to 3 days. For best quality and food safety, cool quickly and refrigerate within 2 hours. The herbs will dull a little in color, but the flavor holds up well.

Reheat: Warm in a skillet over medium-low with a splash of water or broth. Stir often until the sauce goes glossy again. Microwave works too, but add a spoonful of water first.

Make ahead tip: You can blend the herb sauce up to 2 days ahead. It may darken a bit (fresh herbs are dramatic like that). Press plastic wrap directly on the surface and, if you want extra insurance, add a thin layer of olive oil on top. Refrigerate, then bring to room temp before tossing so it blends smoothly.

Freezing: I do not love freezing the finished pasta. If you want to prep, freeze the herb sauce on its own for up to 2 months. Color and texture can shift a little. Thaw in the fridge overnight, then stir well or give it a quick re-blend if it separates.

Common Questions

What herbs work best?

Basil and parsley are the easiest, most kid-friendly combo. Cilantro makes it punchier, mint makes it extra refreshing, and dill makes it feel a little Mediterranean. Keep at least one “leafy” herb (basil, parsley, cilantro) as the base.

How do I keep the sauce from tasting grassy or bitter?

Use a good olive oil, add lemon zest first (not just juice), and do not skip the salt. If it still tastes sharp, add 1/4 teaspoon honey or sugar and a little more Parmesan.

Can I make it dairy-free?

Yes. Skip the Parmesan and use 2 more tablespoons olive oil plus 1 to 2 tablespoons nutritional yeast for a savory vibe. Taste and increase salt as needed.

What protein can I add?

Rotisserie chicken, sautéed shrimp, salmon, or crispy chickpeas all play nicely with the bright herb sauce.

My sauce is too thick. Now what?

Pasta water is your best friend. Add it a tablespoon at a time while tossing until the sauce lightly coats the noodles instead of sitting in clumps.

Is this nut-free?

Yes, as written it is pesto-ish but no nuts. If you want extra richness without nuts, add a little more Parmesan or a spoonful of olive oil.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for boiling pasta
Colander
Large skillet or sauté pan
Blender or food processor
Microplane or fine grater (for lemon zest and Parmesan)
Chef’s knife and cutting board

I started making versions of this when I realized my “eat more greens” phase was not going to happen via salads alone. I wanted something that felt fresh but still comforting, like a bowl of pasta that had been outside for a minute. Now it is my default for using up herbs before they get sad in the crisper drawer, and it is the recipe I throw at weeknights when I want everyone at the table to go quiet for a second after the first bite.

Bright and Herbal Garden Pasta

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Ingredients

Pasta: 12 ounces spaghetti, linguine, or short pasta (see note)
Vegetables: 1 medium zucchini, diced (about 1 1/2 cups)
1 cup peas (frozen is great)
2 packed cups baby spinach (optional, but easy)
Olive oil: 1/3 cup extra-virgin olive oil, plus 1 to 2 teaspoons for sautéing
Herbs: 1 packed cup fresh basil leaves
1/2 packed cup fresh parsley leaves and tender stems
Aromatics: 2 garlic cloves
Lemon: 1 lemon, zested and juiced (about 2 to 3 tablespoons juice)
Cheese: 1/2 cup finely grated Parmesan (about 50g), plus more for serving
Seasoning: 1/2 to 1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper
Optional heat: pinch of red pepper flakes
Optional balance: 1/4 teaspoon honey or sugar if the lemon tastes too sharp

Pasta note: Long noodles (spaghetti or linguine) get super slick and glossy with the sauce. Short shapes (fusilli, penne) catch the peas and zucchini in the curves.

Instructions

Boil the pasta. Bring a large pot of well-salted water to a boil. Cook pasta until al dente. Before draining, reserve 1 cup pasta water. Drain and set aside.
Make the bright herb sauce. In a blender or food processor, combine basil, parsley, garlic, lemon zest, lemon juice, olive oil, Parmesan, 1/2 teaspoon salt, black pepper, and red pepper flakes if using. Blend until very smooth. Add a splash of pasta water if needed to get it moving. You are looking for a sauce that pours like a loose pesto, not a paste. Taste. If it feels too sharp, add the honey or sugar. If it tastes flat, add another pinch of salt.
Sauté the vegetables. In a large skillet over medium-high heat, warm 1 to 2 teaspoons olive oil. Add zucchini and a pinch of salt. Cook 3 to 4 minutes until crisp-tender with a little color. Add peas and cook 1 minute. Add spinach (if using) and toss just until wilted.
Toss everything together. Reduce heat to low. Add pasta to the skillet. Spoon in the herb sauce and splash in 1/4 cup reserved pasta water. Toss vigorously. Keep adding pasta water a little at a time until the sauce coats the noodles and looks glossy, not pasty (usually 1/4 to 1/2 cup total). Taste and adjust with more salt, lemon, or Parmesan.
Finish and serve. Serve hot with extra cheese and a drizzle of olive oil.

Bonus trick: If you want crisp edges, once everything is sauced, turn the heat up to medium-high and let the pasta sit in the skillet for 60 to 90 seconds without stirring. Then toss again. You will get a few golden bits that taste like the best corner of a baked pasta, but faster.

Nutrition information is estimated.

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