Description
Spring Vegetable Pasta is a vibrant dish brimming with fresh seasonal produce, perfect for light meals and easy entertaining.
Ingredients
Scale
- 8 oz pasta (spaghetti or penne)
- 2 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 1 cup asparagus, chopped
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- ½ cup fresh basil leaves, torn
- Juice of 1 lemon
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to boil. Add pasta and cook until al dente according to package instructions. Drain.
- Sauté Garlic: In a pan over medium heat, heat olive oil. Add minced garlic and sauté for about 1 minute until fragrant.
- Add Vegetables: Stir in asparagus and zucchini; cook for 3-4 minutes until tender and bright green.
- Incorporate Tomatoes & Basil: Add halved cherry tomatoes and torn basil. Cook for an additional 2-3 minutes until tomatoes blister.
- Combine & Season: Mix the cooked pasta into the pan with vegetables. Drizzle with lemon juice and toss gently to combine.
- Serve & Enjoy: Serve warm, topped with grated Parmesan if desired.
Notes
- Feel free to customize with your favorite seasonal veggies or proteins like grilled chicken or chickpeas.
- For added flavor, experiment with different herbs or spices.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 320
- Sugar: 4g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg