Spring Vegetable Pasta (Print-Friendly Version)
A colorful pasta dish celebrating spring vegetables with asparagus, peas, and cherry tomatoes in a light lemony Parmesan sauce.
# What You'll Need:
→ Pasta
01 -
340 g pasta (penne, linguine, or farfalle)
→ Sauce Base
02 -
15 ml olive oil
03 -
15 g butter
04 -
3 garlic cloves, minced
05 -
½ tsp red pepper flakes (optional)
06 -
½ tsp salt (plus more for pasta water)
07 -
½ tsp black pepper
→ Vegetables
08 -
240 g asparagus, trimmed and cut into 2.5 cm pieces
09 -
200 g cherry tomatoes, halved
10 -
150 g sugar snap peas or green peas
→ Finishing Elements
11 -
50 g grated Parmesan cheese
12 -
15 g fresh basil, chopped
13 -
15 g fresh parsley, chopped
14 -
Zest of 1 lemon
15 -
Juice of ½ lemon
16 -
120 ml reserved pasta water
# How to Make It:
01 -
Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 120 ml of pasta water, then drain and set aside.
02 -
Heat olive oil and butter in a large skillet over medium heat. Add garlic and sauté for about 30 seconds, until fragrant.
03 -
Add asparagus, cherry tomatoes, and sugar snap peas to the pan. Cook for 4–5 minutes, stirring occasionally, until the vegetables are slightly tender but still crisp.
04 -
Season with red pepper flakes, salt, and black pepper, then add the drained pasta to the skillet.
05 -
Add the reserved pasta water, Parmesan cheese, lemon zest, and lemon juice, stirring everything together until well coated and creamy.
06 -
Remove from heat and stir in fresh basil and parsley.
07 -
Serve immediately, topped with extra Parmesan and a drizzle of olive oil if desired.
# Additional Tips:
01 -
This dish can be served cold as leftovers for lunch the next day
02 -
For additional protein, consider adding shredded chicken