Light Spring Pasta with Fresh Garden Vegetables
: Light and colorful Spring Vegetable Pasta with tender seasonal vegetables, bright lemon, and a simple, flavorful sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
12 ounces pasta (fettuccine, linguine, or penne)
2 tablespoons olive oil
2 cloves garlic, minced
1 small shallot, finely chopped
1 cup asparagus, trimmed and cut into 2-inch pieces
1 small zucchini, sliced into half-moons
1 yellow bell pepper, thinly sliced
1 cup peas (fresh or frozen)
2 cups baby spinach
1/2 cup grated parmesan cheese
Zest of 1 lemon
Juice of 1 lemon
Salt and black pepper, to taste
2 tablespoons chopped fresh basil
2 tablespoons toasted pine nuts (optional)
Instructions
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Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water and drain.
-
Heat olive oil in a skillet. Sauté garlic and shallot 2–3 minutes until fragrant.
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Add asparagus, zucchini, and bell pepper. Cook 4–5 minutes until tender-crisp.
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Add peas and spinach, stirring until wilted and heated through. Season with salt and pepper.
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Add pasta and toss to combine, using reserved pasta water if needed.
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Stir in lemon juice and zest, sprinkle with parmesan, and toss lightly.
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Garnish with basil and pine nuts. Serve immediately.
Notes
Use fresh seasonal vegetables for best flavor. Avoid overcooking. Protein additions like chicken or shrimp are optional.