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