Description
Celebrate the vibrant flavors of spring with this easy-to-make Spring Vegetable Pasta. This dish features al dente spaghetti or linguine tossed with crisp asparagus, sweet peas, juicy cherry tomatoes, and fragrant basil in a light lemon sauce. Perfect for weeknight dinners or festive gatherings, it’s a delightful way to enjoy seasonal produce while creating lasting memories with loved ones.
Ingredients
Scale
- 8 oz spaghetti or linguine
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup frozen sweet peas
- 1 cup cherry tomatoes, halved
- 2 tbsp extra virgin olive oil
- ¼ cup fresh basil, chopped
- Juice of 1 lemon
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Prepare pasta in salted boiling water until al dente; drain and reserve some pasta water.
- In a skillet over medium heat, heat olive oil and sauté asparagus until tender-crisp (about 3-4 minutes).
- Add sweet peas and cherry tomatoes; cook until warmed through (2-3 minutes).
- Toss cooked pasta with sautéed vegetables and lemon juice; add reserved pasta water as needed for creaminess.
- Fold in fresh basil and Parmesan cheese; season with salt and pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 5g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 10mg