Name: Mozzarella and Spring Vegetable Pasta
Prep time: 15 min
Cook time: 10 min
Total time: 5 min
Yield: 6
Ingredients: 12 oz shell pasta; 1 bunch asparagus, trimmed and cut into 1-inch pieces; 1 cup sugar snap peas, halved; 1/2 cup fresh or frozen peas; 3 radishes, thinly sliced; 8 oz burrata or fresh mozzarella, torn into pieces; 1/4 cup fresh basil, chopped; 1/4 cup fresh mint, chopped; Zest of 1 lemon; 3 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp salt; 1/2 tsp black pepper; Special Equipment:; Large pot for boiling pasta; Large mixing bowl

Mozzarella and Spring Vegetable Pasta

This Mozzarella and Spring Vegetable Pasta has quickly become a staple in our home, and for good reason! It’s fresh, easy to make, and packed with all the best seasonal vegetables. The combination of tender pasta, crisp asparagus, sweet peas, and a hint of citrus, all topped with creamy burrata or mozzarella, makes for a meal that feels both light and satisfying.

I first made this dish on a whim, looking for a way to use up some fresh farmers’ market finds. I had asparagus, radishes, and snap peas on hand, and I knew I wanted something quick but impressive. The result? A pasta dish that tastes like spring on a plate. The kids love it because it’s colorful and full of textures, and my husband swears it’s one of the best meatless meals we’ve had.

What I adore most about this recipe is its versatility. You can enjoy it warm, fresh off the stove, or chilled as a pasta salad for those warm spring evenings. The creamy mozzarella melts just enough to coat the pasta beautifully, and a sprinkle of lemon zest and fresh herbs ties everything together. Whether you’re making this for a family dinner or a gathering with friends, I guarantee it will be a hit!

Questions I Often Get Asked About This Recipe

Can I use a different type of pasta?
Absolutely! Shell pasta works well because it holds the dressing and cheese beautifully, but penne, fusilli, or even spaghetti will work just as well.

Can I make this ahead of time?
Yes! This pasta can be made ahead and stored in the fridge for up to two days. If serving cold, you may want to add an extra drizzle of olive oil before serving.

Can I add protein to this dish?
Definitely. Grilled chicken, shrimp, or even chickpeas would be a great addition.

What can I use instead of burrata or mozzarella?
If you can’t find burrata, fresh mozzarella works well. For a different twist, try crumbled feta or goat cheese.

What You Need to Make Mozzarella and Spring Vegetable Pasta

Ingredients:

12 oz shell pasta

1 bunch asparagus, trimmed and cut into 1-inch pieces

1 cup sugar snap peas, halved

1/2 cup fresh or frozen peas

3 radishes, thinly sliced

8 oz burrata or fresh mozzarella, torn into pieces

1/4 cup fresh basil, chopped

1/4 cup fresh mint, chopped

Zest of 1 lemon

3 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp salt

1/2 tsp black pepper

Special Equipment:

Large pot for boiling pasta

Large mixing bowl

How to Make Mozzarella and Spring Vegetable Pasta

Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.

Blanch the vegetables: In the last 2 minutes of cooking, add the asparagus and peas to the boiling pasta water. Drain and rinse under cold water to stop cooking.

Prepare the dressing: In a large bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper.

Combine everything: Add the cooked pasta, blanched vegetables, snap peas, and radishes to the bowl with the dressing. Toss to coat evenly.

Finish with cheese and herbs: Gently fold in the torn mozzarella and fresh herbs. If needed, add some reserved pasta water for a looser consistency.

Serve and enjoy: Serve immediately or chill for a refreshing pasta salad.

Tips for Making the Best Mozzarella and Spring Vegetable Pasta

Use fresh ingredients: This dish shines when using fresh, in-season produce. Try to source the best-quality vegetables for maximum flavor.

Don’t overcook the veggies: Blanching the asparagus and peas keeps them bright and crisp, adding a lovely texture contrast.

Use high-quality olive oil: Since the dressing is simple, a good olive oil makes a huge difference in flavor.

Customize to taste: Feel free to swap out vegetables based on what you have available. Zucchini, cherry tomatoes, or bell peppers would be delicious additions!

Add a bit of heat: If you love a little spice, sprinkle in red pepper flakes for an extra kick.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This pasta is a game-changer! So fresh and flavorful. I added grilled shrimp, and it was perfection!” – Amanda L.

⭐️⭐️⭐️⭐️⭐️ “Loved this! The combination of creamy mozzarella and crisp veggies is unbeatable. Perfect for spring!” – James K.

⭐️⭐️⭐️⭐️ “Great recipe, though I found it a bit mild for my taste. Next time, I’ll add a bit more lemon and some chili flakes!” – Rachel M.

⭐️⭐️⭐️⭐️⭐️ “This was such a hit at our family dinner! Everyone went back for seconds. Definitely making again!” – Emily R.

⭐️⭐️⭐️⭐️ “Very easy to make and so fresh! I prefer it chilled as a pasta salad. Perfect for meal prep!” – Sarah T.

Printable Recipe

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