Description
A vibrant, seasonal pasta dish loaded with spring vegetables like asparagus, peas, zucchini, and spinach. Finished with lemon zest, Parmesan, and fresh herbs for a light yet flavorful meal.
Ingredients
- 8 oz pasta (penne, farfalle, or spaghetti)
- 1 cup asparagus, chopped into 1-inch pieces
- 1 cup fresh or frozen peas
- 1 zucchini, thinly sliced or spiralized
- 2 cups baby spinach
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- Zest of 1 lemon
- 2 tbsp olive oil
- ¼ cup grated Parmesan (or ricotta/goat cheese)
- Salt and freshly ground black pepper to taste
- Optional: red pepper flakes, fresh herbs (basil, parsley)
Instructions
- Prep vegetables: Chop asparagus, spiralize zucchini, and wash spinach.
- Blanch peas and asparagus: In salted boiling water for 2–3 minutes. Remove and set aside.
- Cook pasta: Boil until al dente. Reserve ½ cup pasta water, then drain.
- Sauté aromatics: In a large skillet, heat olive oil. Add garlic, shallot, and red pepper flakes. Cook for 1–2 minutes until fragrant.
- Add veggies: Toss in blanched vegetables and zucchini. Cook for 3–4 minutes until tender. Add spinach and wilt for 1 minute.
- Combine: Add drained pasta to the skillet. Pour in reserved pasta water. Stir in lemon zest, Parmesan, and herbs. Toss well to coat.
- Serve: Plate and garnish with extra cheese, herbs, and a drizzle of olive oil.
Notes
For a protein boost, add grilled chicken or chickpeas. Swap Parmesan with vegan cheese for a dairy-free version. This dish is best served fresh but can be refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course / Pasta
- Method: Boiled / Sautéed
- Cuisine: Vegetarian / Spring