Vibrant Spring Vegetable Pasta Recipe – Fresh & Flavorful

There’s something undeniably magical about spring, isn’t there? As the flowers bloom and the sun starts to warm our skin, a burst of fresh flavors fills the air. Spring Vegetable Pasta embodies this season with its vibrant colors and delightful taste. Each forkful of this dish brings together tender pasta and a medley of seasonal vegetables that dance on your palate, making you feel as if you’ve just plucked them from a sun-kissed garden. For more inspiration, check out this delicious lunch ideas recipe.

Imagine twirling your fork through a bowl of perfectly cooked pasta adorned with crisp asparagus, sweet peas, and succulent cherry tomatoes. The aroma wafts through the kitchen, tickling your senses and beckoning you to indulge. This dish isn’t just food; it’s an experience steeped in memories of family dinners on the patio or picnics in the park. Whether it’s a casual weeknight meal or a charming gathering with friends, Spring Vegetable Pasta is your ticket to flavor town! For more inspiration, check out this dinner recipes recipe.

I remember the first time I made this recipe; my family couldn’t stop raving about how delicious it was. Their reactions were priceless!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pasta of Your Choice: I usually opt for whole wheat spaghetti for added nutrition.
• Fresh Asparagus: Look for bright green stalks; they should snap easily when fresh.
• Cherry Tomatoes: Choose plump ones that are glossy and firm for maximum sweetness.
• Sweet Peas: Fresh or frozen will do; they add a lovely pop of sweetness.
• Garlic: Fresh garlic cloves are essential for adding depth to the flavor profile.
• Olive Oil: Use high-quality extra virgin olive oil for that fruity aroma.
• Parmesan Cheese: Grated, it adds a salty richness that ties all the flavors together.
• Lemon Juice: A splash of fresh lemon juice brightens up the entire dish beautifully.
• Salt and Pepper: Essential seasonings to enhance all the natural flavors in your ingredients.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to package instructions until al dente. Drain and set aside while you prepare the veggies.

Sauté Garlic and Vegetables: In a large skillet over medium heat, heat olive oil. Add minced garlic and sauté until fragrant, about 30 seconds. Toss in asparagus and cook until bright green but still crisp.

Add Cherry Tomatoes and Peas: Stir in halved cherry tomatoes and sweet peas into the skillet. Cook until they start to soften slightly, around 3-5 minutes; their sweetness will fill your kitchen.

Toss Everything Together: Add the drained pasta into your skillet along with lemon juice, salt, and pepper. Toss everything gently until well combined; let those flavors mingle like old friends at a reunion.

Finish with Parmesan Cheese: Remove from heat and sprinkle grated Parmesan on top. Stir gently until melted into every nook and cranny; this is where magic happens!

Enjoy your Spring Vegetable Pasta warm! It’s best served immediately but can also be enjoyed cold as a refreshing pasta salad.

Now that you’re armed with this delightful recipe, go ahead and impress your family or friends! Bon appétit!

Perfecting the Cooking Process

Start by boiling the pasta while sautéing vegetables in olive oil. This keeps everything fresh and vibrant. Add garlic towards the end to prevent burning, ensuring maximum flavor.

Add Your Touch

Feel free to swap out vegetables based on what’s in season or what you have handy. For an extra kick, add red pepper flakes or top with freshly grated Parmesan cheese.

Storing & Reheating

Store leftover Spring Vegetable Pasta in an airtight container for up to three days. Reheat gently on the stovetop with a splash of water to keep it from drying out.

Cooking this dish always reminds me of my grandmother’s garden. She’d send me into her patch with a basket, and I’d return with a colorful array of vegetables, ready for our Sunday family dinner.

FAQ

What vegetables work best in Spring Vegetable Pasta?

Use seasonal favorites like asparagus, peas, zucchini, and bell peppers for vibrant flavors.

Can I make Spring Vegetable Pasta ahead of time?

Yes, you can prepare it in advance; just store it properly to maintain freshness.

Is there a vegan option for this recipe?

Absolutely! Just omit cheese or use a plant-based alternative for a delicious vegan meal.

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Spring Vegetable Pasta

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• Author: platesdaily
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Spring Vegetable Pasta is a vibrant and fresh dish that captures the essence of spring. With tender pasta topped with crisp asparagus, sweet peas, and juicy cherry tomatoes, each bite is a delightful celebration of seasonal flavors. Quick to prepare and customizable, this pasta dish is perfect for busy weeknights or elegant dinner parties. Enjoy the burst of freshness that makes every forkful a joy!

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Ingredients

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• 8 oz whole wheat spaghetti
• 1 cup fresh asparagus, trimmed and cut into 2-inch pieces
• 1 cup cherry tomatoes, halved
• 1 cup sweet peas (fresh or frozen)
• 2 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• 1/2 cup grated Parmesan cheese
• Juice of 1 lemon
• Salt and pepper to taste

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Instructions

1. Cook the pasta according to package instructions in salted boiling water until al dente. Drain and set aside.
2. In a large skillet over medium heat, heat olive oil and sauté minced garlic until fragrant (about 30 seconds).
3. Add asparagus to the skillet and cook until bright green but still crisp (about 3 minutes).
4. Stir in cherry tomatoes and sweet peas; cook for another 3-5 minutes until softened.
5. Toss the drained pasta with lemon juice, salt, and pepper in the skillet until well combined.
6. Remove from heat, sprinkle with Parmesan cheese, and stir gently until melted.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup (about 240g)
• Calories: 350
• Sugar: 4g
• Sodium: 220mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 7g
• Protein: 12g
• Cholesterol: 10mg