Description
This vibrant Spring Vegetable Pasta is a delightful dish that celebrates the fresh produce of the season. With a medley of asparagus, sugar snap peas, zucchini, and cherry tomatoes tossed with pasta in a light lemony sauce, this recipe is a perfect way to enjoy the flavors of spring.
Ingredients
Scale
Pasta:
- 12 ounces pasta (such as spaghetti or fettuccine)
Vegetables:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 cup sugar snap peas, trimmed and halved
- 1 small zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
Additional:
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Extra grated Parmesan for serving
Instructions
- Cook the Pasta: Boil salted water and cook pasta until al dente. Reserve pasta water.
- Sauté Vegetables: In a skillet, cook garlic, then add asparagus, sugar snap peas, and zucchini. Add cherry tomatoes.
- Combine: Add pasta, reserved water, Parmesan, lemon juice, lemon zest, salt, and pepper. Toss to combine.
- Finish: Stir in fresh basil. Serve topped with extra Parmesan.
Notes
- For added protein, top with grilled chicken or shrimp.
- Use whole wheat or gluten-free pasta if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 20mg
