Go Back
–+ servings

Spring Vegetable Pasta

A vibrant and fresh pasta dish featuring seasonal vegetables, perfect for springtime dining.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Italian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Pasta
  • 12 oz Pasta (e.g., penne or fusilli) Whole wheat or gluten-free options can be used.
Vegetables
  • 1 cup Asparagus, chopped Trimmed and cut into 1-inch pieces.
  • 1 cup Peas, fresh or frozen
  • 1 cup Zucchini, diced
  • 1 cup Cherry tomatoes, halved
  • 1 cup Spinach, fresh
Sauce
  • 3 tbsp Olive oil Extra virgin for best flavor.
  • 2 cloves Garlic, minced
  • 1 tsp Lemon zest
  • 2 tbsp Lemon juice
  • 1/2 tsp Salt Adjust to taste.
  • 1/4 tsp Black pepper Freshly ground.
  • 1/4 cup Parmesan cheese, grated Optional for serving.

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Sauté the Vegetables
  1. In a skillet, heat the olive oil over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
  2. Add the asparagus, zucchini, and peas. Cook for 5-7 minutes until the vegetables are tender.
  3. Stir in the cherry tomatoes and spinach, cooking for an additional 2-3 minutes until the spinach wilts.
Combine and Serve
  1. Add the cooked pasta to the skillet with the vegetables. Pour in the lemon juice and zest, and season with salt and pepper. Toss to combine.
  2. Serve warm, topped with grated Parmesan cheese if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 55gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 300mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Feel free to substitute any seasonal vegetables you have on hand. This dish is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.

Tried this recipe?

Let us know how it was!