Description
Spring Vegetable Pasta with asparagus, peas, fresh herbs, and lemon for a light yet satisfying meal.
Ingredients
Scale
- 12 oz pasta
- 1 tbsp olive oil
- 1 tbsp butter
- 3 garlic cloves, minced
- 1 cup asparagus, cut into pieces
- 1 cup cherry tomatoes, halved
- 1 cup sugar snap peas or green peas
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated Parmesan
- 1/4 cup fresh basil
- 1/4 cup fresh parsley
- Zest of 1 lemon
- Juice of 1/2 lemon
Instructions
- Cook pasta in salted boiling water until al dente. Reserve pasta water and drain.
- Heat olive oil and butter in a skillet and sauté garlic briefly.
- Add asparagus, tomatoes, and peas and cook until tender.
- Season and add pasta to the skillet.
- Stir in pasta water, Parmesan, lemon zest, and juice.
- Remove from heat and mix in basil and parsley.
- Serve immediately with extra Parmesan.
Notes
- Do not overcook vegetables.
- Add pasta water gradually for best texture.
- Taste before adding extra lemon.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 25mg