Lo and behold, we have a pretty classic Italian recipe here! Not what some might expect in a Pasta Primavera—there's no cream—but very much like what an Italian might throw together in the Spring.
This is simple, fresh and unfussy, and the wine you pair with should be, too. The only slight hiccup I see is the addition of lemon zest to the recipe. That just means you'll need a lemony, zesty wine to match. So we go for Vermentino, from Tuscany or from Sardinia; with fresh lemony goodness, sure to help you welcome spring into your belly.