Spring Vegetable Pasta
A delightful dish celebrating fresh, seasonal ingredients with colorful vegetables and pasta that brightens any meal.
Ingredients
Pasta
- 8 oz spaghetti or penne pasta Cook according to package instructions until al dente.
Vegetables
- 1 cup fresh asparagus, chopped Ensure they are bright and crisp.
- 1 cup sweet peas
- 1 cup cherry tomatoes, halved These will burst during cooking.
- 2 cloves garlic, finely chopped Sauté for flavor.
Liquids & Fats
- 2 tablespoons olive oil Key fat for sautéing the vegetables.
- 1 lemon squeezed lemon juice Adds brightness.
Seasoning
- to taste salt Always season pasta water.
- to taste pepper
Optional Ingredients
- 1/2 cup Parmesan cheese, grated For richness, optional.
- 1/4 cup fresh herbs (basil or parsley), chopped Add for freshness.
- optional grilled chicken or shrimp For added protein, can use alternatives like chickpeas or tofu.
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil and add chosen pasta. Cook according to package instructions until al dente (about 8-10 minutes). Reserve one cup of the pasta water, then drain and set aside.
Sautéing Aromatics
- In a large skillet, heat olive oil over medium heat. Add finely chopped garlic and sauté for about 1 minute until fragrant.
Cooking Vegetables
- Stir in chopped asparagus and sweet peas, cooking for 3-4 minutes until they start to soften but retain their crunch.
- Add halved cherry tomatoes, allowing them to cook for another 2-3 minutes until they burst slightly.
Combining Pasta
- Add the drained pasta to the skillet along with half of the reserved pasta water. Toss everything together to combine.
Final Seasoning and Serving
- Season with salt, pepper, and a squeeze of lemon juice. Toss thoroughly.
- Finish with freshly grated Parmesan cheese and chopped herbs before serving.
Notes
Customize with your choice of protein or keep it vegetarian. You can also incorporate a splash of white wine for added flavor while sautéing garlic.