Pasta primavera, which means “springtime pasta,” is an American invention — at least as American as, say, fettuccine Alfredo. It first appeared on the menu at Le Cirque in the 1970s, and Sirio Maccioni, that restaurant’s owner, not only takes credit for it but was also quoted in 1991 in The Times saying, “It seemed like a good idea and people still like it.”

But with all due respect to Mr. Maccioni, is pasta primavera still a good idea? Which is to say, pasta tossed with every vegetable under the sun, spring or not — broccoli, tomatoes, peas, zucchini, asparagus, mushrooms, green beans, you name it — and enough cream to smother any hint of freshness? I’m all in favor of pasta with vegetables, but I want to be able to taste them. And I want them to be prepared thoughtfully.

So, just as vegetable bins were beginning to brim with the good stuff, I set out to create several spring-vegetable pasta dishes that are made in a more traditional Italian way — simply, and in a skillet — with just enough additional ingredients to heighten the flavors of the dish. Consider this pasta primavera nuova or, perhaps, pasta primavera classica — because nothing seems more authentic than tossing the vegetable of the moment with pasta and a little seasoning.

The technique is simple and consistent from dish to dish. (For the basic pasta recipe, see below.) As for the vegetables, sauté them in a large skillet until they’re just barely tender. When the pasta’s tender but not mushy, drain it, reserving about a cup of cooking water, then add the pasta to the skillet and toss, pouring in enough of the reserved water to cook both the pasta and the vegetables through.