Spring Vegetable Pasta
A delightful celebration of fresh flavors and vibrant colors, perfect for any occasion, featuring pasta coated in a light, zesty sauce made from seasonal vegetables.
Ingredients
Pasta
- 8-12 oz spaghetti or penne Cook according to package instructions until al dente.
Vegetables
- 1 cup fresh asparagus Snap woody ends off before cooking.
- 1 cup sweet peas
- 1 cup cherry tomatoes
- 2-3 cloves fresh garlic Mince for sautéing.
- 1 tbsp lemon juice For brightness.
Fats and Oils
- 2 tbsp olive oil For sautéing and richness.
Seasoning
- to taste salt Season pasta water generously.
- to taste pepper
Optional Ingredients
- to taste grated Parmesan cheese For serving.
- for serving fresh herbs (basil or parsley) For garnish.
- 1 cup grilled chicken or shrimp Optional protein addition.
Instructions
Preparation
- Begin by bringing a large pot of salted water to a boil.
- Add pasta and cook according to package instructions, about 8-12 minutes, until al dente. Reserve one cup of pasta water before draining.
Cooking
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sauté for about 1 minute until fragrant but not browned.
- Stir in asparagus and cook for 3-4 minutes until just tender.
- Add peas and cherry tomatoes, cooking for another 4-5 minutes, until the tomatoes are slightly blistered.
- Add the drained pasta to the skillet with the vegetables.
- Pour in the reserved pasta water gradually until you reach your desired sauce consistency.
- Squeeze in lemon juice and season with salt and pepper.
- Toss everything together for 1-2 minutes over low heat.
- Serve hot, adding a drizzle of olive oil and sprinkle with Parmesan cheese if desired.
Notes
Customize with your favorite proteins or herbs, serve with a wedge of lemon for guests to squeeze over their pasta.