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Spring vegetable pasta dish with fresh seasonal vegetables and herbs

Spring Vegetable Pasta

A light and fresh pasta dish featuring spring vegetables like asparagus and peas, with a hint of lemon and Parmesan.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 ounces pasta, like penne or farfalle
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 cup fresh or frozen peas
Sauce and Seasoning
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 each lemon, zested and juiced
  • 1/4 cup grated Parmesan, plus more to serve
  • 2 tablespoons butter or 1/4 cup cream, optional Use butter or cream to enhance creaminess.
  • Salt and black pepper to taste
Garnish
  • Fresh basil or parsley to finish

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil and cook the pasta until al dente, following package time. Save about 1 cup of pasta cooking water, then drain pasta.
Preparing the Vegetables
  1. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 to 60 seconds, until fragrant.
  2. Add asparagus pieces and cook for 3 to 5 minutes, until bright green and just tender. Then add peas and stir for 1 to 2 minutes to heat through.
Combining Ingredients
  1. Add the drained pasta to the skillet. Toss with lemon zest, lemon juice, Parmesan, and butter or cream if using. Add a splash of the saved pasta water to make a light sauce, and toss to coat.
  2. Taste and season with salt and pepper. Add fresh herbs and extra Parmesan to serve.

Notes

Tips for success: Cook pasta one minute less than package time for the best texture, keep asparagus slightly firm for good texture, and adjust seasoning at the end for optimal flavor.