Description
Spring Pasta is a vibrant and fresh dish featuring seasonal vegetables, olive oil, and lemon, perfect for lunch or dinner during warmer months.
Ingredients
Scale
- 8 ounces of pasta (spaghetti, linguine, or your choice)
- 1 cup of fresh peas (or frozen peas)
- 1 cup of asparagus, trimmed and cut into bite-sized pieces
- 2 cups of fresh spinach
- ¼ cup of olive oil
- 3 cloves of garlic, minced
- Zest and juice of 1 lemon
- Salt and pepper to taste
- ¼ cup of grated Parmesan cheese (optional)
- Fresh herbs (such as basil or parsley, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup pasta water, then drain.
- In a large skillet over medium heat, add olive oil and sauté garlic for 30 seconds. Add asparagus and cook for 3-4 minutes. Add peas and spinach, and cook for an additional 2-3 minutes until spinach is wilted.
- Add the cooked pasta to the skillet with vegetables. Toss everything together. Pour in lemon juice and zest, and season with salt and pepper. Add reserved pasta water to adjust consistency if needed.
- Remove from heat, sprinkle with Parmesan cheese (if using), and toss again. Serve hot, garnished with fresh herbs like basil or parsley.
Notes
- For a healthier version, use whole wheat or gluten-free pasta.
- Replace peas with green beans or zucchini for variety.
- Omit Parmesan for a vegan option, or use a plant-based cheese substitute.
- Add chicken or shrimp for added protein.
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 4g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Spring Pasta, fresh pasta recipe, spring vegetable pasta, lemon pasta, vegetarian pasta dish