Spring Vegetable Pasta
Why Make This Recipe
Spring Vegetable Pasta is a delightful dish that captures the essence of spring with its fresh ingredients. It is light, healthy, and easy to prepare, perfect for a quick weeknight dinner or a special occasion. The bright colors and flavors of seasonal vegetables make it a festive addition to your table. Plus, it’s versatile—you can add grilled chicken or shrimp for extra protein, or keep it vegetarian to suit your needs. This recipe is a great way to enjoy the vibrant tastes of the season!
How to Make Spring Vegetable Pasta
Ingredients:
- Pasta of your choice
- Fresh asparagus, chopped
- Peas
- Cherry tomatoes, halved
- Lemon, zested and juiced
- Garlic, minced
- Olive oil
- Salt
- Pepper
- Grilled chicken or shrimp (optional)
Directions:
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add fresh asparagus and peas, cooking until tender.
- Stir in cherry tomatoes, lemon juice, and zest. Season with salt and pepper.
- Add the cooked pasta to the skillet and toss until well combined.
- Mix in grilled chicken or shrimp if desired.
- Serve warm and enjoy your vibrant spring dish!
How to Serve Spring Vegetable Pasta
Serve Spring Vegetable Pasta warm, garnished with extra lemon zest or a sprinkle of Parmesan cheese for added flavor. You can serve it as a main dish or as a side alongside grilled meats or fish. It pairs well with a light salad and a glass of white wine for a refreshing meal.
How to Store Spring Vegetable Pasta
If you have leftovers, store them in an airtight container in the refrigerator. It will stay fresh for about 2-3 days. To reheat, simply warm it gently in a skillet or microwave, adding a splash of water or olive oil to keep it moist.
Tips to Make Spring Vegetable Pasta
- Choose fresh, seasonal vegetables for the best flavor.
- Do not overcook the pasta; it should be al dente for the best texture.
- Feel free to customize with your favorite vegetables like bell peppers or zucchini.
- For a pop of color, consider adding fresh herbs like basil or parsley before serving.
Variation
You can also turn this dish into a cold pasta salad by allowing it to cool after mixing in the vegetables. Add a bit more lemon juice and olive oil, and serve it chilled for a refreshing summer meal.
FAQs
1. Can I use frozen vegetables instead of fresh?
Yes, you can use frozen peas and asparagus if fresh ones are not available. Just make sure to thaw and drain them before adding to the dish.
2. Is there a vegan version of this recipe?
Absolutely! Simply omit the chicken or shrimp and use vegetable broth instead of chicken broth if you want to enhance the flavor.
3. How can I make this dish gluten-free?
You can use gluten-free pasta instead of regular pasta, and the recipe will still work perfectly!
Spring Vegetable Pasta
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A delightful spring dish featuring fresh vegetables and pasta, perfect for a quick weeknight dinner or a special occasion.
Ingredients
- Pasta of your choice
- Fresh asparagus, chopped
- Peas
- Cherry tomatoes, halved
- Lemon, zested and juiced
- Garlic, minced
- Olive oil
- Salt
- Pepper
- Grilled chicken or shrimp (optional)
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add fresh asparagus and peas, cooking until tender.
- Stir in cherry tomatoes, lemon juice, and zest. Season with salt and pepper.
- Add the cooked pasta to the skillet and toss until well combined.
- Mix in grilled chicken or shrimp if desired.
- Serve warm and enjoy your vibrant spring dish!
Notes
For added flavor, garnish with extra lemon zest or Parmesan cheese. Customize with favorite vegetables like bell peppers or zucchini.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
